Hey there! My name is Jade and I blog over at The Letter 4 with my three other sisters Juliann, Janae, and Jamie. We are 4 sisters that grew up very close to one another. Now we have since all grown up and moved away and we miss the 3:00 am laughing, the projects we did together, stealing each others clothes, and everything that goes along with growing up with sisters.
Our blog has been our way to connect to each other again and share projects with each other. Each sister has a unique taste and talent but we all have a passion for creating beautiful things!
This recipe has some dear memories that go along with it. When we moved to Maryland, we left some wonderful friends back in Utah (who we miss so much!) and this is a recipe we had first at their home, and it has stayed with us since. This is my go to recipe when I don't know what to put on the menu. I am usually always in the mood for this. I LOVE the flavors and textures in this meal!
3 chicken breasts, or 4 boneless thighs 1/2 cup cashews
1/2 lb. fresh mushrooms, sliced
1/2 lb. snow peas 4 green onions, chopped 1 small can bamboo shoots, rinsed and drained 1 cup chicken broth 1/4 cup soy sauce 2 Tbsp cornstarch 1/2 tsp brown sugar 1/2 tsp salt oil RECIPE: Cut chicken into 1" pieces. Whisk together soy sauce, cornstarch, sugar, and salt. Heat oil in skillet on medium heat and add nuts to the pan. Stir fry for 1 minute, stirring constantly. Add chicken until cooked through. Add peas, mushrooms, chicken broth, and soy sauce mixture. Cook until it boils and thickens, stirring constantly. Add green onions and serve over rice. ENJOY!
Thanks for having us on your fabulous blog today Lauren!!!
Thanks so much ladies, this looks soooo delicious! :)