Cashew Chicken With Lotus Root And Shiitake Mushrooms Food

PAN-ROASTED CHICKEN WITH SHIITAKE MUSHROOMS

Steps:

• Place 2 Tbsp. flour in pie plate. Add chicken, 1 piece at a time; turn to evenly coat both sides of each breast with flour.
• Heat 2 Tbsp. dressing in large nonstick skillet on medium-high heat. Add chicken; turn to evenly coat both sides of breasts with dressing. Cook 3 to 4 min. on each side or until evenly browned on both sides. (Chicken will not be done.) Transfer chicken to plate; cover to keep warm.
• Add 2 Tbsp. of the remaining dressing and mushrooms to skillet; cook 8 min. or until mushrooms are golden brown, stirring occasionally and adding garlic to the skillet for the last minute. Stir in remaining flour; cook and stir 1 min. Add broth, soy sauce and remaining dressing; cook and stir 2 min. or until slightly thickened.
• Return chicken to skillet; spoon mushroom mixture over chicken. Cook 2 min. or until chicken is done.

CASHEW CHICKEN WITH LOTUS ROOT AND SHIITAKE MUSHROOMS

Steps:

• Place chicken thigh, salt, sugar, onion, garlic, ginger, wine, cornstarch and oil into a bowl and mix well and let set for 30 minutes.
• In a large skillet add oil to coat and place over a high heat and when the oil start to smoke add in the chicken mixture.
• Sauté until the chicken is halfway done.
• Add in the chicken broth and bring to a boil.
• Add in the mushroom and simmer for 2 minutes and then the lotus roots strip and simmer for another minute.
• Thicken with cornstarch paste.
• Adjust to taste. Top with cashew nuts.