Recipe-Finder.com

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 2 whole chicken breasts -- (about 1'/2 pounds)

  3. 1 egg white

  4. 1 teaspoon cornstarch

  5. 1 teaspoon salt

  6. 1 teaspoon finely chopped gingerroot

  7. 1 teaspoon soy sauce

  8. 1 dash pepper

  9. 1 tablespoon vegetable oil

  10. 1 cup raw cashews

  11. 1/2 teaspoon salt

  12. 4 tablespoons vegetable oil

  13. 6 green onions -- (with tops) reserve

  14. -- 2t tops, chopped

  15. 1 large green pepper cut into 1/2" squares

  16. 1 can button mushrooms -- (4 oz) reserve

  17. -- liquid, drained

  18. 1 tablespoon hoisin sauce

  19. 2 teaspoons chili pepper paste*

  20. 1/2 cup chicken broth

  21. 1 tablespoon cold water

  22. 1 tablespoon cornstarch

  23. 1 tablespoon soy sauce

Instructions Jump to Ingredients ↑

  1. Remove bones and skin from chicken breasts; cut chicken into '/2-inch pieces. (For ease in cutting, partially freeze chicken about 1 hour.) Mix egg white, 1 teaspoon cornstarch, 1 teaspoon salt, the gingerroot, 1 teaspoon soy sauce and the pepper in 2-quart glass bowl; stir in chicken. Cover and refrigerate at least 30 minutes.

  2. Heat 1 tablespoon oil in wok or l0-inch skillet until hot. Stir-fry cashews until light brown, about 1 minute; drain. Sprinkle with 1/2 teaspoon salt. Heat 2 tablespoons of the oil until hot. Add chicken; stir-fry until chicken turns white, about 3 minutes. Remove chicken. Heat remaining 1 tablespoon oil until hot. Add green onions, green pepper, mushrooms, hoisin sauce and chili pepper paste. Stir-fry about 1 minute. Add chicken, chicken broth and reserved mushroom liquid; heat to boiling. Mix the water, 1 tablespoon cornstarch and 1 tablespoon soy sauce; stir into chicken mixture. Cook and stir until thickened, about 1 minute. Stir in cashews; garnish with reserved green onion tops.

  3. *1 teaspoon crushed red pepper flakes can be substituted for the chili pepper paste.

  4. Notes: Much of Szechwan cooking is hot and spicy. Our recipe for chicken and cashews follows in that vein. Gingerroot, chili pepper paste and hoisin sauce fire this dish. Serve with hot cooked rice, a cooling respite from the heat

Comments

882,796
Send feedback