Szechuan Cashew Chicken

Name: Szechuan Cashew Chicken
Yield: 4
Cuisine: Chinese
Ingredients: chicken breasts; egg whites; cornstarch; soy sauce, tamari; white pepper; green bell peppers; bamboo shoots; cornstarch; water; soy sauce, tamari; peanut oil; cashew nuts; salt; peanut oil; ginger root; hoisin sauce; thai chili paste; chicken broth; scallions, spring or green onions; eggs

Yield

4 servings

Prep

10 min

Cook

30 min

Ready

40 min

Trans-fat Free

Ingredients

Amount	Measure	Ingredient	Features
2	each	chicken breasts whole, boned and skinned
1	each	egg whites	*
1	teaspoon	cornstarch
1	teaspoon	soy sauce, tamari thin
¼	teaspoon	white pepper
1	each	green bell peppers
8 ½	ounces	bamboo shoots sliced
1	tablespoon	cornstarch
1	tablespoon	water cold
1	tablespoon	soy sauce, tamari thin
2	tablespoons	peanut oil
1	cup	cashew nuts raw	*
¼	teaspoon	salt
2	tablespoons	peanut oil
1	teaspoon	ginger root fine chop
1	tablespoon	hoisin sauce
2	teaspoons	thai chili paste
¼	cup	chicken broth
2	tablespoons	scallions, spring or green onions tops
1	each	eggs

Ingredients

Amount	Measure	Ingredient	Features
2	each	chicken breasts whole, boned and skinned
1	each	egg whites	*
5	ml	cornstarch
5	ml	soy sauce, tamari thin
1.3	ml	white pepper
1	each	green bell peppers
245.7	ml/g	bamboo shoots sliced
15	ml	cornstarch
15	ml	water cold
15	ml	soy sauce, tamari thin
3E+1	ml	peanut oil
237	ml	cashew nuts raw	*
1.3	ml	salt
3E+1	ml	peanut oil
5	ml	ginger root fine chop
15	ml	hoisin sauce
1E+1	ml	thai chili paste
59	ml	chicken broth
3E+1	ml	scallions, spring or green onions tops
1	each	eggs

Directions

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 ¾ 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 and 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 and ginger; stir fry until ginger is light brown. Return chicken to wok, stir; add bell pepper, stir, add bamboo shoots, stir. Add Hoisin sauce and 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.