2 Whole chicken breasts
(about 2 lbs), boned and
Skinned
1 Egg white
1 tsp Cornstarch
1 tsp Thin soy sauce
1/4 tsp White pepper
1 Green bell pepper
1 can (8 1/2 oz.) sliced bamboo
Shoots, drained
1 tbsp Cornstarch
1 tbsp Cold water
1 tbsp Thin soy sauce
2 tbsp Peanut oil
1 cup Raw cashews
1/4 tsp Salt
2 tbsp Peanut oil
1 tsp Ginger root chopped fine
1 tbsp Hoisin sauce
2 tsp Chili paste
1/4 cup Chicken broth
2 tbsp Green onion tops, chopped
1 Egg
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SZECHWAN 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.
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