Szechwan Cashew Chicken Recipe

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Szechwan 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
Szechwan Cashew Chicken

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Herb Tip
Using Marjoram:
Only the leaves of the marjoram plant are used and are available both fresh and dried. Very similar to oregano, marjoram carries a sweeter, milder flavor. Marjoram makes a great addition to almost any meat or vegetable dish.

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Szechwan Cashew Chicken Recipe
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Szechwan Cashew Chicken

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Szechwan Cashew Chicken Directions

SZECHWAN 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

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

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