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Szechwan Chicken with Cashews

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  Whole chicken breasts 2 Large
  Egg white 1
  Cornstarch 1 Teaspoon
  Soy sauce 1 Teaspoon
  Cornstarch 1 Tablespoon
  Cold water 1 Tablespoon
  Soy sauce 1 Tablespoon
  Vegetable oil 3 Tablespoon
  Onion 1 Medium, cut into 1 inch pieces
  Garlic 2 Clove (10 gm), finely chopped
  Green pepper 1 Large, cut into 1 inch pieces
  Canned sliced bamboo shoots 8 1⁄2 Ounce, drained
  Chili sauce 2 Tablespoon
  Dried chili pepper 1 Teaspoon, finely chopped
  Instant chicken bouillon 1 Tablespoon
  Water 1⁄4 Cup (4 tbs)
  Cashews 3⁄4 Cup (12 tbs)

Remove bones and skin from chicken breasts; cut chicken into 1/4-inch pieces.
Mix egg white, 1 teaspoon cornstarch and 1 teaspoon soy sauce in glass or plastic bowl; stir in chicken.
Cover and refrigerate 20 minutes.
Mix 1 tablespoon cornstarch, 1 tablespoon water and 1 tablespoon soy sauce.
Heat oil in 12-inch skillet or wok over medium-high heat until hot.
Cook and stir chicken in oil until chicken turns white; remove chicken from skillet with slotted spoon.
Cook and stir onion and garlic in oil until garlic is light brown.
Stir in chicken, green pepper, bamboo shoots, chili sauce and chili pepper; cook and stir 1 minute.
Stir in instant bouillon and 1/4 cup water.
Heat to boiling.
Stir in cornstarch mixture; cook and stir until thickened, about 30 seconds.
Stir in cashews.
Sprinkle with chopped green onions if desired.

Recipe Summary

Main Dish

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Szechwan Chicken With Cashews Recipe