Sichuan Cashew Chicken Recipe

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Sichuan Cashew Chicken Ingredients

8 oz chicken breasts
1/2 egg white
1 tsp cornstarch
1 pinch salt
1 oil for fying
3 green peppers
3 1/2 oz bamboo shoots (parboiled)
2 oz cashew nuts
1 tsp garlic, chopped
1 tbsp rice wine
1 pinch msg (optional)

SAUCE

1 tbsp soybean paste
1 tbsp soy sauce
2 tsp sugar
1/2 tbsp vinegar
1/4 tsp salt

A Recipe for
Sichuan Cashew Chicken

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Although conventinal advice has been to use plastic cutting boards instead of wooden ones, there is an opinion that wooden surfaces may actually be better at preventing bacterial growth than plastic surfaces, which seem to harbor them. Whether you choose wood or plastic, use separate boards for raw and cooked foods, and make sure to clean and sterilize after each use. To sanitize cutting boards, wash with warm, soapy water, and then wash again with a solution of 2 to 3 teaspoons of household bleach in one quart of warm water. Rinse with plain hot water

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This is a recipe for Sichuan Cashew Chicken from the recipe cookbook of Recipes-to-go (Asian)

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To peel garlic cloves quickly, microwave them first for 10 seconds. They will then pop out of their skins easily.

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Food Tip
Pack food in a cooler with ice or ice packs. Only pack foods which have been chilled to a temperature below 40 degrees F - do not use the cooler to chill room temperature foods. When finished serving cold foods, promptly return them to the cooler. If you plan to cook meat, poultry or fish on a grill while picnicking, pack carefully to prevent leakage, and take along baby wipes or moistened towelettes to wash up with after handling raw foods. A spray bottle filled with clean water and soap is another alternative - this works well for hands as well as surfaces.

Sichuan Cashew Chicken

Without rice, even the cleverest housewife cannot cook.
Chinese Proverb

Sichuan Cashew Chicken Directions

1. dice the chicken breasts into 1/2 inch pieces. dip in the egg
white and then in the cornstarch mixed with a pinch of salt. 2. heat
some oil until fairly hot and fry the diced chichen. drain. 3. slice
the peppers in half vertically. remove the seeds , stems and pith.
cut into 1/2 inch squares. 4. cut the parboiled bamboo shoots to the
same size as the peppers. mix the sauce ingredients together in a
bowl. 5. fry the cashew nuts in moderately hot oil until they are
lightly browned and crunchy. 6. heat 2 tb of oil in the wok and stir
fry the garlic, bamboo shoots and the peppers and stir fry. 7. add
the chicken and cashew nuts, sprinkle with rice wine, and pour in the
sauce. stir fry all the ingredients briefly over a high heat and add
a pinch of msg (optional) to heighten the flavor.

/\/\ara Kent

Serves: 2

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Sichuan Cashew Chicken Recipe from the Recipes-To-go.com Asian Recipe Cookbook

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