| szechwan Chicken With Cashews most Szechwan Cooking Is Hot And Spicy. 2 Whole Chicken Breasts (1 1/2 Pounds)
1 Egg White
1 Teaspoon Cornstarch
1 Teaspoon Salt
1 Teaspoon Finely Chopped Ginger Root
1 Teaspoon Soy Sauce
dash Of Pepper
1 Tablespoon Vegetable Oil
1 Cup Raw Cashews
4 Tablespoons Vegetable Oil
6 Scallions (with Tops), Chopped
(reserve 2 Tablespoons Tops)
1 Large Green Bell Pepper, Cut Into
1/2-inch Squares
1 (4 Ounce) Can Button Mushrooms,
Drained (reserve Liquid)
1 Tablespoon Hoisin Sauce
2 Teaspoons Chili Pepper Paste*
1/2 Cup Chicken Broth
1 Tablespoon Cold Water
1 Tablespoon Cornstarch
1 Tablespoon Soy Sauce remove Bones And Skin From Chicken Breasts; Cut Chicken Into 1/2-inch Pieces. This Is Easier To Do If The Chicken Is Partially Frozen. Mix Egg White, 1 Teaspoon Cornstarch, 1 Teaspoon Salt, Gingerroot, 1 Teaspoon Soy Sauce And Pepper In 2-quart Glass Bowl; Stir In Chicken. Cover And Refrigerate At Least 30 Minutes. heat 1 Tablespoon Oil In Wok Or 10-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 Scallions, 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 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 Scallion Tops. yields 6 Servings. * 1 Teaspoon Crushed Red Pepper Flakes Can Be Substituted. |
