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Chicken Cashew Szechuan

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Chicken Cashew Szechuan

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      Everyone has a few tattered and torn cookbooks with pages falling out that you just cannot bring yourself to part with. For us, at the top of that list is a very dog eared Betty Crocker’s Chinese Cookbook from 1981. This recipe is from that book and it is one of our “go to” recipes when we fancy a chinese meal at home. Serve this with our Hot and Sour soup as a first course.

      • 1 hour 5 minutes
      • Serves 2
      • Medium

      Ingredients

      Directions

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      Steps

      1
      Done

      Cut skinned chicken breasts into 1/4 inch pieces.

      2
      Done

      Mix the egg white with 1 Tsp of cornstarch, 1 Tsp of soy sauce and the white pepper in a large glass bowl.

      3
      Done

      Stir in the chicken pieces, cover with plastic wrap and refrigerate for 20 minutes.

      4
      Done

      Cut the green pepper into 3/4 inch squares. Cut the onion into 8 pieces, Cut the bamboo shoots into 1/2 inch pieces.

      5
      Done

      Mix 1 Tbsp of cornstarch with the cold water and 1 Tbsp of soy sauce.

      6
      Done

      Heat a wok until a couple of drops of water bubble and jump. Add 2 Tbsp of vegetable oil to the wok and rotate around to coat.

      7
      Done

      Stir fry the cashews briefly, until just light brown. Remove from the wok and drain on paper towel. Sprinkle with salt and set aside.

      8
      Done

      Add the chicken to the wok, stir fry until the chicken turns white and remove from the wok.

      9
      Done

      Add the onion along with the gingerroot to the wok and stir fry until the gingerroot is light brown. Add in the bamboo shoots. Add 2 Tbsp of vegetable oil and rotate around to coat the sides.

      10
      Done

      Return the chicken to the wok, add the green peppers, Hoisin sauce and chili paste. Stir fry for 1 minute. Stir in the chicken broth and heat to boiling. Stir in the cornstarch mixture continuing to stir until thickened, about 20 seconds.

      11
      Done

      Stir in cashews and scallions. Serve with steamed rice.

      Ian Cooks

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