BILLS20086
1/2 cup raw cashews
2 tsp vegetable oil
1 small onion, chopped
2 galic cloves, minced
4 chicken breast halves, boneless, skinless, cubed
1 cup broccoli flowerets
1 cup chicken broth
2 tbsp soy sauce
2 tsp cornstarch
1/4 tsp salt
1/4 tsp black pepper
Directions
Lightly brown nuts in vegetable oil in large non-stick skillet over
medium heat, about 3 minutes. Remove with slotted spoon. Saute onion
and garlic in skillet for 2 minutes. Add chicken; saute until golden,
about 8 minutes. Add broccoli, 3/4 cup broth and soy. Simmer,
covered, for 5 minutes. Dissolve cornstarch in remaining broth; stir
into skillet. Simmer, stirring, over medium heat until thickened.
Boil 1 minute. Return cashews to skillet with salt & pepper.
Servings: 4 servings
Cashew Chicken & Broccoli * Recipe brought to you by Recipe Ideas
Categories: Asian; Chicken; Chinese; Nut; Poultry
The History of Recipes
It is possible to read the history of written recipes back into history, in truth as far back into recorded history as the ancient Egyptians, and quite possibly further than that. Interesting though that maybe, mostly, these early cook books were just simple hieroglyphic instructions for preparing meals.
Interestingly, the most ancient recipe discovered, according to food historians is a collection of stone tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `exhilarated, wonderful and blissful`. Later on, in Roman times 25BC a roman called Apicius wrote some scripts showing how to cook the recipes prepared by wealthy roman citizens. In his works, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and afters, a style of dining still practiced today. Aspicius informs us how the chefs of Roman times used many herbs, including some familiar names such as basil, rue and dill. Closer to modern times, we find two books dating from the 1300s : a cookery book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these are nothing to do with the spicy food that is popular today, but instead descriptions of the types of food enjoyed by the rich and powerful of that period. In the fifteenth century, people returning from the crusades brought back many new spices and herbs from the holy lands, including spices such as parsley, basil and rosemary. These new foods and tastes prompted a surge in manuscripts on cookery, many of which are kept safe in academic collections. Like it or not, the introduction of television gave us celebrity TV chefs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, allowing everybody to search through thousands of recipes like the ones you can find on this web site. |
We hope you enjoy this Cashew Chicken & Broccoli _ recipe.
