Recipe By : Chuck in Pok
Serving Size : 6 Preparation Time :0:00
Categories : Chinese Chicken
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Chicken breasts halves --
- skinned, deboned, diced 1/2"
1 Egg white
1 ts Corn starch
1 ts Salt
1 ts Ginger -- finely chopped
1 ts Soy sauce
1 ds Freshly ground pepper
1/4 c Vegetable oil -- +1 tb, divided
1 c Raw cashews
1/2 ts Salt
6 Green onions -- chopped, with:
2 tb Green onion tops -- reserved
1 lg Green pepper -- seeded,
- diced 1/2"
4 oz Can button mushrooms -- drained,
- liquid reserved
1 tb Hoisin sauce
2 ts Chili pepper paste -OR-
1 ts Dried red peppers -- chopped
1/2 c Chicken stock
1 tb Corn starch
1 tb Water -- cold
1 tb Soy sauce
Mix egg white, corn starch, salt, ginger, soy sauce, and pepper in a
medium bowl; stir in chicken; cover and refrigerate for 30 minutes.
Heat 1 tb oil in wok; stir-fry cashews until light brown, about
1 minute; drain on paper towels; sprinkle with 1/2 ts salt. Heat 2 tb
oil in wok until hot; add chicken; stir-fry until chicken turns
white, about 3 minutes; remove and set aside.
Heat 1 tb 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 tb
corn starch, 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.
