4 servings
2 whole chicken breasts, boned, skinn, ed and cut in
3/4 inch cubes
1 tbsp soy sauce
1 tbsp chinese rice wine or dry sherry
2 tbsp soy sauce
1 tbsp cornstarch
2 tsp sugar
1 tsp white vinegar
1/4 cup vegetable oil
1/2 to 1 tsp crushed red pepper flakes
3 green onions, sliced diagonally
1 tbsp minced fresh ginger
1/2 cup unsalted cashews
A Recipe for
Chinese: Szechwan Chicken & Cashews
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This Recipe for Chinese: Szechwan Chicken & Cashews is one of thousands in the Recipes-to-go Asian Cookbook.
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This is a recipe for Chinese: Szechwan Chicken & Cashews from the recipe cookbook of Recipes-to-go (Asian)
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Cooked rice
Marinate chicken in 1 Tbsp soy sauce and rice wine for
30 minutes.
Combine 2 Tbsp soy sauce, cornstarch, sugar and vinegar and set
aside. Heat oil in wok or skillet. Add red pepper to taste and cook
until black. Add chicken and stir fry for 2 minutes. Remove chicken.
Add green onions and ginger and stir fry for 1 minute. Return chicken
to wok. Cook 2 minutes. Stirring constantly, add soy sauce mixture
and any remaining chicken marinade. Add cashews. Serve over cooked
rice.
Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis
Serves: 4
Chinese: Szechwan Chicken & Cashews Recipe brought to you by Recipes To-Go