In September, 2010, I purchased a cookbook from Gloria Martin, Hair Dresser at Hair Teaser Beauty Shop, Minden, Louisiana.  It is titled “First You Make a Roux’ authored by Patsy Davis Woodcock.  It is 174 pages of nugget recipes from Louisiana and Louisiana’s Texas neighbor’s, “Tex-Mex” recipes.

One day I decided I would cook this chicken recipe for my sister-in-law, Ava’s and my dinner.  Although it is an excellent KEEPER, when I choose to prepare it I did not realize how time consuming it could be.  However, if you have the time it is well worth the final outcome.  To speed up the process I do suggest you have all the vegetables chopped, refrigerated and remaining ingredients premeasured until ready to cook.

I did  make a trip to Minden’s Brookshires’ Grocery Store to purchase some of the ingredients.  They did not have the snow peas available and although I purchased the mushrooms, I forgot to add them into the skillet.  It was still delicious without them and fine with Ava since she is not fond of mushrooms.  I halved the recipe because it was only the two of us but if I prepare it again, I will not reduce the amount of ingredients for the sauce.


4-5 chicken breasts (skinned & boned)

4 Tbsp. oil, divided

1 ½ cups chicken broth

½ tsp. ginger

1 Tbsp. brown sugar

 2 Tbsp. soy sauce

1 Tbsp. corn starch

1 large onion (sliced)

1 large green pepper (cut in strips)

½ cup green onion and tops (cut 1/2–inch lengths)

2-3 mushrooms (sliced)

1 cup snow peas

1 can water chestnuts (sliced & drained)

1 dash red pepper, optional

¾ cup cashews

Hot cooked rice

  1. Cut chicken into bite-size pieces.  In a large hot skillet or wok, add 2 Tbsp. of oil and cook chicken until done, approximately 4-5 minutes.  Remove from skillet and set aside.
  2. In a small bowl, combine broth, ginger, sugar, soy sauce and corn starch; set aside.  Add 2 more Tbsp. of oil to the skillet and heat.  Add onions, bell pepper, green onion; and mushrooms, sauté 1-2 minutes.  Do not overcook vegetables.  They should still have crispness to them.  Remove vegetables from skillet and set aside.
  3. Thoroughly stir liquid mixture and add to skillet.  Add chicken, snow peas, water chestnuts and red pepper.  Cook just until sauce thickens.  Add reserved vegetables back to skillet and turn off heat.  Add ½ cup cashews.  Serve over rice and sprinkle top of each serving with a few cashews.
    NOTE: If you wish to acquire this cookbook you may E-mail cajuncookbook@cp-tel-net