Szechwan Cashew Chicken2

Recipe Ingredients

2		Chicken breasts
		(about 2 lbs) - boned and
		Skinned
1		Egg white
1 teaspoon	5ml	Cornstarch
1 teaspoon	5ml	Thin soy sauce
1/4 teaspoon	1.3ml	White pepper
1		Green bell pepper
1		Sliced bamboo - (8 1/2 oz.)
		Shoots - drained
1 tablespoon	15ml	Cornstarch
1 tablespoon	15ml	Cold water
1 tablespoon	15ml	Thin soy sauce
2 tablespoons	30ml	Peanut oil
1 cup	237ml	Raw cashews
1/4 teaspoon	1.3ml	Salt
2 tablespoons	30ml	Peanut oil
1 teaspoon	5ml	Ginger root chopped fine
1 tablespoon	15ml	Hoisin sauce
2 teaspoons	10ml	Chili paste
1/4 cup	59ml	Chicken broth
2 tablespoons	30ml	Green onion tops - chopped
1		Egg

Recipe Instructions

SZECHWAN 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 and 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 and ginger; stir fry until ginger is light brown. Return chicken to wok, stir; add bell pepper, stir, add bamboo shoots, stir. Add Hoisin sauce and 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.

Source:
Cooking Light - April 1997

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