2 Whole chicken breasts 1 tb Thin soy sauce
(about 2 lbs), boned and 2 tb Peanut oil
Skinned 1 c Raw cashews
1 Egg white 1/4 ts Salt
1 ts Cornstarch 2 tb Peanut oil
1 ts Thin soy sauce 1 ts Ginger root chopped fine
1/4 ts White pepper 1 tb Hoisin sauce
1 Green bell pepper 2 ts Chili paste
1 cn (8 1/2 oz.) sliced bamboo 1/4 c Chicken broth
Shoots, drained 2 tb Green onion tops, chopped
1 tb Cornstarch 1 Egg
1 tb Cold water
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 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.
Serves 4 as part of meal.
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