Ingredients
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2 ea Chicken Breasts - Boneless
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1 ea Egg whites
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1 tsp Cornstarch
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1 tsp Soy sauce - dark
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1 pn White pepper
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1 ea Bell pepper - green
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1 ea Yellow Onions
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1 can Bamboo shoots
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1 tbsp Cornstarch
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1 tbsp Water - Very cold
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1 tbsp Soy sauce - dark
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2 tbsp Canola Oil
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1 cup Cashew nuts - fresh
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1/4 tsp Salt
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1 tsp Ginger - Fresh - Chopped
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2 tbsp Canola Oil
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1 tbsp Hoisin sauce
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2 tsp Chili paste
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1/4 cup Chicken stock
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2 tbsp Scallions - sliced thinly
Directions
Steps
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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. |
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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. |
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8
Done
|
Add the chicken to the wok, stir fry until the chicken turns white and remove from the wok. |
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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. |
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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. |
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11
Done
|
Stir in cashews and scallions. Serve with steamed rice. |
