Szechwan cashew chicken

Yield: 4 Servings

Measure Ingredient
2 Whole chicken breasts
(about 2 lbs), boned and
Skinned
1 Egg white
1 teaspoon Cornstarch
1 teaspoon Thin soy sauce
¼ teaspoon White pepper
1 Green bell pepper
1 can (8 1/2 oz.) sliced bamboo
Shoots, drained
1 tablespoon Cornstarch
1 tablespoon Cold water
1 tablespoon Thin soy sauce
2 tablespoons Peanut oil
1 cup Raw cashews
¼ teaspoon Salt
2 tablespoons Peanut oil
1 teaspoon Ginger root chopped fine
1 tablespoon Hoisin sauce
2 teaspoons Chili paste
¼ cup Chicken broth
2 tablespoons Green onion tops, chopped
1 Egg

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.

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