June 20th, 2016
My sister-in-law sent me this recipe about thirty years ago, and for all these years, I have been making it exactly the way she sent it to me. But once I decided to put it on my blog, I needed to make at least one change so that I could call it an adaptation of the original recipe. I decided to add cashews, and I’m really glad I did, because now it’s even better. They turned out to be the perfect addition. I also love all of the fresh vegetables in this dish.
Don’t you just love it when something tastes really good, and it’s good for you, too?
Recipe Courtesy of Cheri Jones/Adapted by Winner Dinners
Serves about 4
1 pound of chicken breast halves, cut into bite-sized pieces
1 envelope Lipton onion soup mix
3 tablespoons vegetable oil, divided
1 tablespoon soy sauce
1 teaspoon cornstarch
1 clove of garlic, minced
2 green bell peppers, cut in 1″ squares
3 ribs of celery, sliced diagonally
1 bunch of green onions, chopped
8 ounces of fresh mushrooms, thickly sliced
3/4 cup cashews
hot cooked rice
1/4 cup water
2 tablespoons soy sauce
2 teaspoons cornstarch
Prepare the cooking sauce by combing the water, soy sauce, and cornstarch; set aside. Cut the chicken into bite-sized pieces. In a bowl, combine the soup mix, 1 tablespoon vegetable oil, soy sauce, cornstarch, and garlic. Add the chicken pieces and marinate for 20 minutes. Meanwhile, cut up the vegetables. In a large skillet, heat the remaining two tablespoons of oil. Cook the chicken first and then remove it from the pan. Add more oil if necessary. Cook the celery and green peppers for 3 minutes. Add the green onions and cook for 2 more minutes. Add the chicken and mushrooms and cook for another 3 minutes. Stir in the cashews. Add the cooking sauce and cook until the sauce is thickened. Serve over hot cooked rice.