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Title: Szechwan Chicken with Cashews
Categories: Chinese Poultry
Yield: 4 Servings
| 1 | pk | Chicken breast, boneless |
| 1 | Egg white | |
| 1 | ts | Cornstarch |
| 1 | ts | Soy sauce |
| 1 | tb | Cornstarch |
| 1 | tb | Soy sauce |
| 1 | tb | ;Water, cold |
| 5 | tb | Oil, peanut |
| 1 | Onion, med; chopped | |
| 4 | Celery stalk | |
| 1/4 | ts | Garlic powder |
| 1 | c | Bamboo shoot, sliced; draine |
| 2 | tb | Chili sauce |
| 2 | Japon pepper, dried; crushed | |
| 1 | tb | Chicken bouillon |
| 1/3 | c | ;Water |
| 3/4 | c | Cashews; chopped |
Cut onion into 1" pieces. Cut celery into 1/2" diagonal pieces. Mix
cornstarch, 1 t. soy sauce, and garlic powder together; set aside. Mix
instant bouillon and 1/3 cup water together; set aside. Heat oil in wok
over medium high heat until hot. Cook and stir chicken in oil until
chicken turns white; remove chicken from skillet with a slotted spoon. Cook
& stir onion/celery mixture in oil until onions are semi-transparent. Stir
in chicken, bamboo shoots, chili sauce, and crushed pepper; cook & stir 1
minute. Stir in bouillon. Heat to boiling; stir in cornstarch/soy sauce
mixture; cook and stir until thickened, about 30 seconds. Stir in cashews.
Submitted By SAM WARING previous next