Title: SZECHUAN CASHEW CHICKEN
Categories: Poultry, Chinese
Yield: 4 servings
2 Whole chicken breasts
(about 2 lbs), boned and
Skinned
1 Egg white
1 ts Cornstarch
1 ts Thin soy sauce
1/4 ts White pepper
1 Green bell pepper
1 cn (8 1/2 oz.) sliced bamboo
Shoots, drained
1 tb Cornstarch
1 tb Cold water
1 tb Thin soy sauce
2 tb Peanut oil
1 c Raw cashews
1/4 ts Salt
2 tb Peanut oil
1 ts Ginger root chopped fine
1 tb Hoisin sauce
2 ts Chili paste
1/4 c Chicken broth
2 tb Green onion tops, chopped
1 Egg
SZECHUAN 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 3/4 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.
