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.
Serves 4 as part of meal.
