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Chicken and Cashew Nuts Sechuan Style


Difficulty:Easy
Prep Time: Minutes
Cook Time: Minutes
Serves:2 Servings

Nutritional Information

Rich Szechuan sauce and roasted cashews covers this tasty chicken.

Ingredients

  • 8 oz Chicken Breasts
  • 1/2 Egg White
  • 1 tsp Cornstarch
  • 1 pinch Salt
  • Oil for Frying
  • 3 Green Peppers
  • 3 1/2 oz Bamboo Shoots (parboiled)
  • 2 oz Cashew Nuts
  • 1 tsp Garlic (chopped)
  • 1 tbsp Rice Wine
  • 1 pinch Msg (optional)
  • 1 tbsp Soybean Paste
  • 1 tbsp Soy Sauce
  • 2 tsp Sugar
  • 1/2 tbsp Vinegar
  • 1/4 tsp Salt

Directions

  • 1. Dice the chicken breasts into 1/2 inch pieces. Dip the chicken in the egg white and then in the cornstarch mixed with a pinch of salt.
  • 2. Heat some oil until fairly hot and fry the diced chicken. drain. Lice the peppers in half vertically. remove the seeds , stems and pith. cut into 1/2 inch squares.
  • 3. Cut the parboiled bamboo shoots to the same size as the peppers. Mix the sauce ingredients together in a bowl. Fry the cashew nuts in moderately hot oil until they are lightly browned and crunchy. Heat 2 tb of oil in the wok and stir fry the garlic, bamboo shoots and the peppers and stir fry.
  • 4. Add the chicken and cashew nuts, sprinkle with rice wine, and pour in the sauce. Stir fry all the ingredients briefly over a high heat.

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