Szechwan chicken with cashews
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Chicken breast, boneless |
| 1 | Egg white | |
| 1 | teaspoon | Cornstarch |
| 1 | teaspoon | Soy sauce |
| 1 | tablespoon | Cornstarch |
| 1 | tablespoon | Soy sauce |
| 1 | tablespoon | ;Water, cold |
| 5 | tablespoons | Oil, peanut |
| 1 | Onion, med; chopped | |
| 4 | Celery stalk | |
| ¼ | teaspoon | Garlic powder |
| 1 | cup | Bamboo shoot, sliced; draine |
| 2 | tablespoons | Chili sauce |
| 2 | Japon pepper, dried; crushed | |
| 1 | tablespoon | Chicken bouillon |
| ⅓ | cup | ;Water |
| ¾ | cup | Cashews; chopped |
Directions
Cut onion into 1" pieces. Cut celery into ½" diagonal pieces. Mix cornstarch, 1 t. soy sauce, and garlic powder together; set aside. Mix instant bouillon and ⅓ cup water together; set aside. Heat oil in wok over medium high heat until hot. Cook and stir chicken in oil until chicken turns white; remove chicken from skillet with a slotted spoon. Cook & stir onion/celery mixture in oil until onions are semi-transparent. Stir in chicken, bamboo shoots, chili sauce, and crushed pepper; cook & stir 1 minute. Stir in bouillon. Heat to boiling; stir in cornstarch/soy sauce mixture; cook and stir until thickened, about 30 seconds. Stir in cashews. Submitted By SAM WARING <WARING@...> On
02 JUL 95 095759 ~0600