Yield: 6 servings
|4 \N||Chicken breasts halves skinned, deboned and cut in 1/2 inch pieces|
|1 \N||Egg white|
|1 teaspoon||Ginger; finely chopped|
|1 teaspoon||Soy sauce|
ds Freshly ground pepper 1 tb Vegetable oil 1 c Raw cashews ½ ts Salt ¼ c Vegetable oil 6 Green onions; - chopped with 2 tb ~tops reserved 1 lg Green pepper; - seeded and -cut in ½ inch squares 4 oz Can button mushrooms - drained, liquid reserved 1 tb Hoisin sauce 2 ts Chili pepper paste; or 1 ts - dried red peppers; chopped ½ c Chicken stock 1 tb Cornstarch 1 tb -cold water 1 tb Soy sauce Mix egg white, cornstarch, salt, ginger, soy sauce and pepper in a medium bowl; stir in chicken; cover and refrigerate for 30 minutes. Heat 1 tbsp oil in wok; stir-fry cashews until light brown, about 1 minute; drain on paper towels; sprinkle with ½ tsp salt. Heat 2 tbsp oil in wok until hot; add chicken; stir-fry until chicken turns white, about 3 minutes; remove and set aside. Heat 1 tbsp oil until hot; add green onions, green pepper, mushrooms, hoisin sauce and chili paste; stir-fry 1 minute; add chicken, chicken stock, reserved mushroom liquid; heat to boiling. Mix 1 tbsp cornstarch, water and soy sauce; stir into chicken mixture; cook and stir until thickened, about 1 minute; stir in cashews and heat through. Remove to serving platter and garnish with reserved onion tops.
Chuck in Pok Tuesday 02:23 pm 11/23 C.OZBURN on GEnie Formatted by Elaine Radis BGMB90B; December, 1993 Posted on Prodigy; November, 1993