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Sichuan Chicken with Cashews |
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Serves: 4 Print this Recipe2 whole chicken breasts (about 2 pounds) 1 egg white 1 teaspoon cornstarch 1 teaspoon soy sauce 1 dash white peppers 1 large green bell peppers 1 medium onion 1 can (8 1/2 ounces) sliced bamboo shoots drained 1 tablespoon cornstarch 1 tablespoon cold water 1 tablespoon soy sauce 2 tablespoons vegetable oil 1 cup raw cashew nuts 1/4 teaspoon salt 2 tablespoons vegetable oil 1 teaspoon finely chopped ginger root 1 tablespoon hoisin sauce 2 teaspoons chili paste 1/4 cup chicken broth (see Soups: Chicken Broth) 2 tablespoons chopped green onions (with tops) Remove bones and skin from chicken breasts; cut chicken into 3/4-inch pieces. Mix egg white, 1 teaspoon cornstarch, 1 teaspoon soy sauce and the white pepper in medium bowl; stir in chicken. Cover and refrigerate 20 minutes. Cut bell pepper into 3/4-inch pieces. Cut onion into 8 pieces. Cut bamboo shoots into 1/2-inch pieces. Mix 1 tablespoon cornstarch, the water and 1 tablespoon soy sauce. Heat wok until very hot. Add 2 tablespoons vegetable oil; tilt wok to coat side. Add cashews; stir-fry 1 minute or until cashews are light brown. Remove cashews from wok; drain on paper towel. Sprinkle with salt. Add chicken to wok; stir-fry until chicken turns white. Remove chicken from wok. Add 2 tablespoons vegetable oil; tilt wok to coat side. Add onion pieces and gingerroot; stir-fry until gingerroot is light brown. Add chicken, bell pepper, bamboo shoots, Hoisin sauce and chili paste; stir-fry 1 minute. Add broth; heat to boiling. Stir in cornstarch mixture; cook and stir 20 seconds or until thickened. Stir in cashews and green onions. 4 servings **In this recipe, the method of coating chicken pieces in a cornstarch batter and then stir-frying them twice produces well-sealed, tender morsels. You'll find raw cashews are readily available in health food stores or Oriental markets. From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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