Cashew Chicken - 1

Recipe Ingredients

1 lb	454g / 16oz	Chicken ; breasts - cubed
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Cornstarch
3		Green peppers - cut into 1/
		Set above ingredients aside
		Sauce
2 tablespoons	30ml	Soy sauce
1 tablespoon	15ml	Soybean paste
1 tablespoon	15ml	Sugar
2 tablespoons	30ml	Rice wine vinegar
1/2 teaspoon	2.5ml	Salt

Recipe Instructions

Mix the above ingredients well and set aside. Cook chicken in a little oil and minced garlic.

When the chicken is no longer pink, add the bamboo shoots and the green pepper to the wok (or fry pan if you don't have a wok).

Cook for a minute or two.

Sprinkle a little of the rice wine vinegar over the chicken/veggie mixture and cook another minute. Add nuts and cook another minute.

Pour sauce over the contents of wok and cook until heated through. Serve over hot cooked rice with a nice side dish liked my Szechuan Green Beans

Source:
Jeff Smith

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