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Title: Szechuan Cashew Chicken
Categories: Poultry Chinese
Yield: 4 Servings

2 Whole chicken breasts
  (about 2 lbs), boned and
1 Egg white
1tsThin soy sauce
1/4tsWhite pepper
1 Green bell pepper
1cn(8 1/2 oz.) sliced bamboo
  Shoots, drained
1tbCold water
1tbThin soy sauce
2tbPeanut oil
1cRaw cashews
2tbPeanut oil
1tsGinger root chopped fine
1tbHoisin sauce
2tsChili paste
1/4cChicken broth
2tbGreen 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.