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Cashew Chicken - 1

Cuisine: Chinese
Type: Chicken, Poultry
Courses: Main Course, Starters and appetizers
Serves: 4 people

Recipe Ingredients

1 lb 454g / 16ozChicken ; breasts - cubed
1 teaspoon 5mlSalt
1 teaspoon 5mlCornstarch
3   Green peppers - cut into 1/
  Set above ingredients aside
2 tablespoons 30mlSoy sauce
1 tablespoon 15mlSoybean paste
1 tablespoon 15mlSugar
2 tablespoons 30mlRice wine vinegar
1/2 teaspoon 2.5mlSalt

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

Jeff Smith


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