Recipe - Cashew Chickenmandarin Chicken

4 Chicken breasts; skinned &
cubed
1 md Onion; minced
3 cup Sliced mushrooms; (8oz
cut or sliced up /10oz can
1 cup Uncooked regulare long grain
rice
2 teaspoon Ground ginger
3 Chicken bouillon cubes
1 One half cup Boiling water
2 cup Broccoli pieces
1 cup Cashew nuts
Salt; pepper, and soy sauce
to taste
Carrot shavings for garnish

Preheat oven to 375øF. In a 2 One half quart round Corningware dish, add onion,
chicken, and one crushed bouillon cube. Cover and microwave on medium high
(70% power) for 5 minutes, stirring once.

Add mushrooms, rice, boiling wate, ginger,and remaining bouillon cubes
(crushed) into the same dish. Stir and add broccoli, making sure rice is
covered with liquid.

Bake another 10 minutes. If vegetables are done to your liking, remove from
oven and allow to stand for a few minutes, so moisture will be absorbed.

Stir in One half cup cashews, salt, pepper and soy sauce. Place remaining
cashews on top and put under boiler (without cover) to brown the top. Add
carrot shavings for garnish.

DAY TWO LEFTOVERS: Mandarin Chicken To leftovers add extra cooked rice if
necessary and stir in 1 package of frozen pea pods. Microwave for 57
minutes. Add 1 can (10oz drained) mandarin oranges before serving

Recipe by: Corningware

Posted to EATL Digest by "Dr. Ron Goldstein" Doc1946@AOL.COM on Nov 27,
1997