Szechuan Cashew Chicken Recipe

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Szechuan Cashew Chicken Ingredients

2 whole chicken breasts
1 (about 2 lbs), boned and
1 skinned
1 egg white
1 tsp cornstarch
1 tsp thin soy sauce
1/4 tsp white pepper
1 green bell pepper
1 can (8 1/2 oz.) sliced bamboo
1 shoots, drained
1 tbsp cornstarch
1 tbsp cold water
1 tbsp thin soy sauce
2 tbsp peanut oil
1 cup raw cashews
1/4 tsp salt
2 tbsp peanut oil
1 tsp ginger root chopped fine
1 tbsp hoisin sauce
2 tsp chili paste
1/4 cup chicken broth
2 tbsp green onion tops, chopped
1 egg

A Recipe for
Szechuan Cashew Chicken

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

Herb Tip
Using Cilantro:
Also known as fresh coriander or Chinese parsley, cilantro is used to flavor dishes ranging from Asian to Indian to Mexican. Use sparingly, though, as too much cilantro will give your food a harsh, soapy flavor.

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Skimming fat from homemade soups and stews is easy. Chill and simply remove the fat layer that rises to the surface.

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Find lean cuts of beef by looking for the words "round", "loin", "extra lean" or "the leanest" in the name. Cuts like top round, tenderloin or sirloin will be lean and healthy.

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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.

Szechuan Cashew Chicken

Food Tip
Skimming fat from homemade soups and stews is easy. Chill and simply remove the fat layer that rises to the surface.

Szechuan Cashew Chicken Directions

SZECHUAN CASHEW CHICKEN white, cornstarch, soy and white pepper in
bowl and stir in chicken. Marinate in refrigerator for 20 minutes.

Cut bell pepper into same sized pieces as chicken. Cut bamboo shoots
into 3/4 inch lengths. Mix cornstarch, water and soy, set aside.

Heat wok very hot, add and swirl to coat 2 T. oil. Add cashews, stir
fry 1 minute or until light brown. Remove & drain on paper, sprinkle
w. salt. Add chicken to wok, stir fry until white, remove.

Add 2 T. oil and swirl to coat wok; add onion & ginger; stir fry until
ginger is light brown. Return chicken to wok, stir; add bell pepper,
stir, add bamboo shoots, stir. Add Hoisin sauce & chili paste; stir 1
minute. Add chicken broth and bring to boil. Add cornstarch, water,
soy sauce mixture; cook stirring about 20 seconds or until thickened.
Return cashews, stir and add green onions.

Serves 4 as part of meal.

Serves: 4

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

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