2 chicken breasts, boneless, c
1/2 cup celery, thin sliced
1 onion, small, thinly sliced
3 tsp soya sauce
1 tsp ginger, fresh minced
1/8 tsp pepper
3 tsp cornstarch
1/4 cup water
1 cup chicken broth
1 1/2 cup bean sprouts, fresh
1 cup water chestnuts, 8 oz, drai
1 cup bamboo shoots, drained
1 cup mushrooms, fresh sliced
1/2 cup cashews
Directions
Fat grams per serving: Approx. Cook Time:
:25
Combine chicken, celery, onion, soy sauce, ginger and pepper in 2
qt casserole dish. Mix well. Cover. Microwave at HIGH (100%) 5-8
minutes or till vegetables are tender and chicken is no longer pink,
stirring twice. Blend cornstarch and water in 1 cup measuring cup.
Add to casserole dish. Stir in remaining ingredients (except
cashews). To thicken, microwave uncovered at HIGH (100%) 15-19
minutes or till mixture is thickened and translucent, stirring 2 or 3
times. Serve over hot cooked rice. Sprinkle with cashews. from my
microwave cooking class.
Servings: 4 servings
Cashew Chicken Chop Suey Recipe brought to you by Recipe Ideas
Categories: Asian; Chicken; Chinese; Nut; Poultry
The History of Recipes
It is quite possible to prove the history of written cooking instructions far back into antiquity, in fact as far into history as the ancient Egyptians, and potentially, even further back. Interesting though that maybe, these, ancient records were just very simple pictorial recipes for meal preparation.
The truth of the matter is, the most ancient recipe in existence, according to experts in ancient history are a few ancient tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful and blissful. As we move on, we find some interesting books which appeared in the 14th Century : a book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Amusingly, these books are nothing to do with the indian food that is familiar to us all today, but rather recipes for the types of food on the tables of the upper classes of that period. During the next few centuries, the powerful and wealthy strove to offer the most exotic meals, and as a consequence, the best cooks and their collection of recipes increased in prestige. Even so, it wasn`t until the 1800s that fine cookery and recipe books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated the best years of their lives to collecting, testing, and publishing recipes of the day. By the advent of the 20th century, cook books were greatly in demand mostly as a result of more people being able to read, people having more spare time and a general increase in wealth. The revolution that is television gave us TV chefs and the recipe books that accompanied them. And that neatly brings us to the present day and the internet revolution, allowing us all to search through massive numbers of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Cashew Chicken Chop Suey recipe.
