Title: Cashew Chicken/mandarin Chicken
Categories: Main dishes, Poultry, Rice
Yield: 1 Servings

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

Preheat oven to 375øF. In a 2 1/2 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 1/2 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 5-7
minutes. Add 1 can (10oz drained) mandarin oranges before serving

Recipe by: Corningware

Posted to EAT-L Digest by "Dr. Ron Goldstein" on Nov 27,
1997