Szechwan chicken with cashews


1 pkg chicken breast, boneless
1 egg white
1 tbsp cornstarch
1 tbsp soy sauce
1 tbsp cornstarch
1 tbsp soy sauce
1 tbsp water, cold

5 tbsp oil, peanut
1 med onion, chopped
4 celery stalk
1/4 tbsp garlic powder
1 cup bamboo shoot, sliced; drain
2 tbsp chili sauce
2 japon pepper, dried; crushed

1 tbsp chicken bouillon
1/3 cup water
3/4 cup cashews, chopped

How to prepare

Cut onion into 1″ pieces. Cut celery into 1/2″ diagonal pieces. Mix cornstarch, 1 tsp. Soy sauce, and garlic powder together; set aside. Mix instant bouillon and 1/3 cup water together; set aside. Heat oil in wok over med high heat until hot. Cook and stir chicken in oil until chicken turns white; remove chicken from skillet with a slotted spoon. Cook & stir onion/celery mixture in oil until onions are semi-transparent. Stir in chicken, bamboo shoots, chili sauce, and crushed pepper; cook & stir 1 minute. Stir in bouillon. Heat to boiling; stir in cornstarch/soy sauce mixture; cook and stir until thickened, about 30 seconds. Stir in cashews
yield: 4 servings

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