2 tbsp egg, beaten
1/4 cup oil + 2 tb oil
2 tbsp cornstarch
1 1/2 lb chicken, boneless, skinless cut i
1/2 cup waterchestnuts, sliced
4 oz mushrooms, sliced
1 can bamboo shoots
1/4 lb bean sprouts
4 oz snow peas (optional)
3 tbsp kahlua mixed with
1 tsp cornstarch
1 cup cashews
Directions
Coat chicken in mixture of egg, 2 tsbp oil and the
cornstarch. Heat the remaining oil in a wok. Add
chicken, stir well. Cook until golden brown. Remove
chicken to plate or bowl. Drain well. Leaving very
little oil in the wok, add all the vegetables.
Stir-fry for 3-5 minutes. Add kahlua-cornstarch
mixture, stir well. Simmer and add the chicken back
in. Add the cashews. Stir well. Transfer to a heated
serving platter. Makes 4-6 servings ---
Servings: 4 servings
Kahlua Stir-Fry Chicken Recipe brought to you by Recipe Ideas
Categories: Alcohol; Asian; Beverages; Chicken; Chinese
The History of Recipes
It is possible to track the history of meal recipes back into distant history, certainly as far as ancient Egypt, and potentially, even further back. Interesting though that maybe, these, early records were just very simple pictorial recipes for preparing food.
Moving our culinary historical trip onwards, there were a couple of interesting recipe books which date from the 1300s : a cookery book titled `Forme of Cury`, and another titled `Curye on Inglish`. Surprisingly, these two books are not about the indian curry that is familiar to us all today, but rather accounts of the types of food enjoyed by the rich and wealthy people of that period. When we get to the 1900s, cookery publications are in high demand, mostly due to more people being able to read, leisure time and having more disposable income. |
We hope you enjoy this Kahlua Stir Fry Chicken recipe.
