Cashew chicken 2
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Chicken, breasts; cubed |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Cornstarch |
| 3 | Green peppers; cut into 1/ | |
| Set above ingredients aside | ||
| 2 | tablespoons | Soy sauce |
| 1 | tablespoon | Soybean paste |
| 1 | tablespoon | Sugar |
| 2 | tablespoons | Rice wine vinegar |
| ½ | teaspoon | Salt |
Directions
SAUCE
Mix the above ingredients well and set aside. Cook chicken in a little oil and minced garlic. When the chicken is no longer pink, add the bamboo shoots and the green pepper to the wok (or fry pan if you don't have a wok). Cook for a minute or two. Sprinkle a little of the rice wine vinegar over the chicken/veggie mixture and cook another minute. Add nuts and cook another minute. Pour sauce over the contents of wok and cook until heated through. Serve over hot cooked rice with a nice side dish liked my Szechuan Green Beans (see Green Beans R? under this same BB) Hope you enjoy! DAN GRUBER (PXSM21A)
Posted to MC-Recipe Digest V1 #264 Date: Mon, 28 Oct 1996 21:33:44 +0800 (HKT) From: Sweeney <sweeney@...>