Serves: 4
Total Calories: 88
Remove bones and skin from chicken breast cut into small pieces. Mix egg white, cornstarch, and soy sauce marinate chicken pieces for half an hour. Cook in wok in hot oil until chicken is white and tender. Remove chicken add onion, garlic, and pepper to wok. Add cooked chicken, bamboo shoots, chili saucer, and chili pepper. Add water, cook and stir to boiling add bouillon. Mix together cornstarch and water add to wok. Stir in cashews. When serving, sprinkle with chopped green onions.
This Cashew Chicken recipe is from the Osmond Family Cookbook Cookbook. Download this Cookbook today.
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