Sunday, January 11, 2009

Cashew Chicken Hot Dish


4 boneless skinless chicken breast halves, cut into cubes
2 tablespoons butter
1 medium sized onion, diced
1 10-ounce can sliced mushrooms, drained
1 cup uncooked long grain regular white rice
1 tablespoon chicken bouillon granules, mixed with 1-1/2 cups boiling water
1 teaspoon ground ginger
2 cups broccoli pieces
1 cup cashew nuts
Pinch ground black pepper
1 teaspoon soy sauce, or as desired
Parsley sprigs


Preheat oven to 375 degrees.

In a saucepan, over medium heat, stir and cook chicken in butter until done, about 5 minutes; spoon mixture into a 2-1/2 quart round glass baking dish. Add onion, mushrooms, rice, boiling water and ginger; mix well. Cover and bake 30 minutes. Stir in broccoli; bake 10 minutes or until vegetables are done. Remove from oven and let stand a few minutes. Stir in 1/2 cup cashews, pepper and soy sauce. Sprinkle remaining cashews on top. Place under broiler, (without the cover) to brown. Remove from oven. Garnish with parsley

Serves 4

This recipe comes from The Great Minnesota Hot Dish by Theresa Millang.

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