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

Submitted by jillbright

YIELD

4 servings

PREP

10 min

COOK

30 min

READY

40 min

Ingredients

EACH CHICKEN BREASTS
whole, boned and skinned

EACH EGG WHITES *

TEASPOON CORNSTARCH

TEASPOON SOY SAUCE, TAMARI
thin

TEASPOON WHITE PEPPER

EACH GREEN BELL PEPPERS

8 ½

OUNCES BAMBOO SHOOTS
sliced

TABLESPOON CORNSTARCH

TABLESPOON WATER
cold

TABLESPOON SOY SAUCE, TAMARI
thin

TABLESPOONS PEANUT OIL

CUP CASHEW NUTS
raw *

TEASPOON SALT

TABLESPOONS PEANUT OIL

TEASPOON GINGER ROOT
fine chop

TABLESPOON HOISIN SAUCE

TEASPOONS THAI CHILI PASTE

CUP CHICKEN BROTH

TABLESPOONS SCALLIONS, SPRING OR GREEN ONIONS
tops

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.