Szechwan Chicken With Cashews
|Whole chicken breasts||2 Large|
|Soy sauce||1 Teaspoon|
|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.