Szechwan cashew chicken

4 Servings

Ingredients

QuantityIngredient
2Whole chicken breasts
(about 2 lbs), boned and
Skinned
1Egg white
1teaspoonCornstarch
1teaspoonThin soy sauce
¼teaspoonWhite pepper
1Green bell pepper
1can(8 1/2 oz.) sliced bamboo
Shoots, drained
1tablespoonCornstarch
1tablespoonCold water
1tablespoonThin soy sauce
2tablespoonsPeanut oil
1cupRaw cashews
¼teaspoonSalt
2tablespoonsPeanut oil
1teaspoonGinger root chopped fine
1tablespoonHoisin sauce
2teaspoonsChili paste
¼cupChicken broth
2tablespoonsGreen onion tops, chopped
1Egg

Directions

SZECHWAN CASHEW CHICKEN white, cornstarch, soy and white pepper in bowl and stir in chicken. Marinate in refrigerator for 20 minutes.

Cut bell pepper into same sized pieces as chicken. Cut bamboo shoots into ¾ inch lengths. Mix cornstarch, water and soy, set aside.

Heat wok very hot, add and swirl to coat 2 T. oil. Add cashews, stir fry 1 minute or until light brown. Remove & drain on paper, sprinkle w. salt. Add chicken to wok, stir fry until white, remove.

Add 2 T. oil and swirl to coat wok; add onion & ginger; stir fry until ginger is light brown. Return chicken to wok, stir; add bell pepper, stir, add bamboo shoots, stir. Add Hoisin sauce & chili paste; stir 1 minute. Add chicken broth and bring to boil. Add cornstarch, water, soy sauce mixture; cook stirring about 20 seconds or until thickened.

Return cashews, stir and add green onions.