---------- Recipe via Meal-Master (tm) v8.02

     Title: SZECHWAN CHICKEN WITH CASHEWS
Categories: Chinese, Poultry
     Yield: 4 servings

     1 pk Chicken breast, boneless
     1    Egg white
     1 ts Cornstarch
     1 ts Soy sauce
     1 tb Cornstarch
     1 tb Soy sauce
     1 tb ;Water, cold
     5 tb Oil, peanut
     1    Onion, med; chopped
     4    Celery stalk
   1/4 ts Garlic powder
     1 c  Bamboo shoot, sliced; draine
     2 tb Chili sauce
     2    Japon pepper, dried; crushed
     1 tb Chicken bouillon
   1/3 c  ;Water
   3/4 c  Cashews; chopped

 Cut onion into 1" pieces.  Cut celery into 1/2"
 diagonal pieces.  Mix cornstarch, 1 t. soy sauce, and
 garlic powder together; set aside. Mix instant
 bouillon and 1/3 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 <[email protected]>
 On 02 JUL 95 095759 ~0600

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