Sichuan Cashew Chicken

Name: Sichuan Cashew Chicken
Yield: 2
Cuisine: Chinese
Ingredients: chicken breasts; egg whites; cornstarch; salt; vegetable oil; green bell peppers; bamboo shoots; cashew nuts; garlic; rice wine; monosodium glutamate; soybeans (daizu); soy sauce, tamari; sugar; vinegar; salt

Yield

2 servings

Prep

15 min

Cook

25 min

Ready

40 min

Trans-fat Free, Good source of fiber

Ingredients

Amount	Measure	Ingredient	Features
8	ounces	chicken breasts
½	each	egg whites	*
1	teaspoon	cornstarch
1	pinch	salt	*
1	x	vegetable oil for fying	*
3	each	green bell peppers
3 ½	ounces	bamboo shoots parboiled
2	ounces	cashew nuts
1	teaspoon	garlic chopped
1	tablespoon	rice wine
1	pinch	monosodium glutamate optional	*
Sauce
1	tablespoon	soybeans (daizu) paste
1	tablespoon	soy sauce, tamari
2	teaspoons	sugar
½	tablespoon	vinegar
¼	teaspoon	salt

Ingredients

Amount	Measure	Ingredient	Features
231.2	ml/g	chicken breasts
0.5	each	egg whites	*
5	ml	cornstarch
1	pinch	salt	*
1	x	vegetable oil for fying	*
3	each	green bell peppers
101.2	ml/g	bamboo shoots parboiled
57.8	ml/g	cashew nuts
5	ml	garlic chopped
15	ml	rice wine
1	pinch	monosodium glutamate optional	*

Sauce
15	ml	soybeans (daizu) paste
15	ml	soy sauce, tamari
1E+1	ml	sugar
7.5	ml	vinegar
1.3	ml	salt

Directions

Dice the chicken breasts into ½ inch pieces. dip in the egg white and then in the cornstarch mixed with a pinch of salt.
Heat some oil until fairly hot and fry the diced chichen, drain.
Slice the peppers in half vertically, remove the seeds, stems and pith. cut into ½ inch squares.
Cut the parboiled bamboo shoots to the same size as the peppers. mix the sauce ingredients together in a bowl.
Fry the cashew nuts in moderately hot oil until they are lightly browned and crunchy.
Heat 2 tablespoons of oil in the wok and stir fry the garlic, bamboo shoots and the peppers and stir fry.
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.