Szechwan chicken with cashews

Yield: 4 Servings

Measure Ingredient
1 pack Chicken breast, boneless
1 \N 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 \N Onion, med; chopped
4 \N Celery stalk
¼ teaspoon Garlic powder
1 cup Bamboo shoot, sliced; draine
2 tablespoons Chili sauce
2 \N Japon pepper, dried; crushed
1 tablespoon Chicken bouillon
⅓ cup ;Water
¾ cup Cashews; chopped

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

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