 |
Sichuan Chicken with Cashews Recipe | |
Chinese Chicken | |
|
Ingredients:
2 whole chicken breasts (about 2#)1 egg white 1 t. cornstarch 1 t. soy sauce dash of white pepper 1 large green bell pepper 1 med. onion, coarsly chopped 1 can (8 1/2 oz) bamboo shoots, drained 1 T. cornstarch 1 T. cold water 1 T. soy sauce 2 T. oil 1 c. cashews 1/4 t. salt 2 T. oil 1 t. finely chopped gingerroot 1 T. Hoisin sauce 2 t. chili paste 1/4 c. chicken broth 2 T. chopped green onion with tops
Directions:
Cut chicken into 3/4-inch pieces. Mix egg white, 1 t. cornstarch, 1 t. soy sauce and the white pepper in medium bowl; stir in chicken. Cover and refrigerate 20 mins. Cut bell pepper into 3/4-inch pieces. Cut bamboo shoots into 1/2-inch pieces. Mix 1 T. cornstarch, the water and 1 T. soy sauce.Heat wok untill very hot. Add 2 T. oil; tilt wok to coat sides. Add cashews; stir fry 1 min. or till cashews are lightly brown. Remove cashews from wok; drain on paper towel. Sprinkle with salt. Add chicken to wok; stir fry till chicken turns white. Remove chicken from wok. Add 2 T. oil; tilt to coat sides. Add onion pieces and gingerroot; stir fry till ginger is light brown. Add chicken, bell pepper, bamboo shoots, Hoisin sauce and chili paste; stir fry 1 min. Add broth; heat to a boil. Stir in cornstarch mixture; cook and stir 20 sec. or till thickened. Stir in cashews and green onion. In this recipe, the method of coating chicken pieces in a cornstarch batter and then stir frying them twice produces well-sealed, tender morsels. Enjoy!
| |