Szechwan Cashew Chicken

Recipe Ingredients

8 oz	227g	Chicken breasts
1/2		Egg white
1 teaspoon	5ml	Cornstarch
1		Salt
		Oil for frying
3		Green peppers
3 1/2 oz	99g	Bamboo shoots - (parboiled)
2 oz	56g	Cashew nuts
1 teaspoon	5ml	Garlic - chopped
1 tablespoon	15ml	Rice wine
1		Msg - (optional)
		Sauce
1 tablespoon	15ml	Soybean paste
1 tablespoon	15ml	Soy sauce
2 teaspoons	10ml	Sugar
1/2 tablespoon	7.5ml	Vinegar
1/4 teaspoon	1.3ml	Salt

Recipe Instructions

1. dice the chicken breasts into 1/2 inch pieces. dip in the egg white and then in the cornstarch mixed with a pinch of salt.

2. heat some oil until fairly hot and fry the diced chicken. drain.

3. slice the peppers in half vertically. remove the seeds , stems and pith. cut into 1/2 inch squares.

4. cut the parboiled bamboo shoots to the same size as the peppers. mix the sauce ingredients together in a bowl.

5. fry the cashew nuts in moderately hot oil until they are lightly browned and crunchy.

6. heat 2 tb of oil in the wok and stir fry the garlic, bamboo shoots and the peppers and stir fry.

7. add the chicken and cashew nuts, sprinkle with rice wine, and pour in the sauce. stir fry all the ingredients briefly over a high heat and add a pinch of msg (optional) to heighten the flavor.

Source:
Vogue, Nov 1993

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