Szechwan Chicken With Cashews
Szechwan Chicken with Cashews
Most Szechwan cooking is hot & spicy
2 whole chicken breasts (1 1/2 lb)
1 egg white
1 tps cornstarch
1 tps salt
1 tps finely chopped ginger root
1 tps soy sauce
Dash of pepper
1 tablespoon vegetable oil
1 cup raw cashews
4 Tbspvegetable oil
6 scallions (with tops), chopped
(reserve 2 Tbsptops)
1 large green bell pepper, cut into
1/2-inch squares
1 (4 ounce) can button mushrooms,
drained (reserve liquid)
1 tablespoon hoisin sauce
2 tpss chili pepper paste*
1/2 cup chicken broth
1 tablespoon cold water
1 tablespoon cornstarch
1 tablespoon soy sauce
Remove bones & skin from chicken breasts; cut chicken into 1/2-inch pieces
This is easier to do if the chicken is partially frozen
Mix egg white, 1 tps cornstarch, 1 tps salt, gingerroot, 1 tps soy sauce & pepper in 2-quart glass bowl; stir in chicken
Cover & refrigerate at least 30 min
Heat 1 tablespoon oil in wok or 10-inch skillet until hot
Stir-fry cashews until light brown, about 1 minute; drain
Sprinkle with 1/2 tps salt
Heat 2 Tbspof the oil until hot
Add chicken; stir-fry until chicken turns white, about 3 min
Remove chicken
Heat remaining 1 tablespoon oil until hot
Add scallions, green pepper, mushrooms, hoisin sauce & chili pepper paste
Stir-fry about 1 minute
add chicken, chicken broth & reserved mushroom liquid; heat to boiling
Mix water, 1 tablespoon cornstarch & 1 tablespoon soy sauce; stir into chicken mixture
Cook & stir until thickened, about 1 minute
Stir in cashews; garnish with reserved scallion tops
Yields 6 servings
* 1 tps crushed red pepper flakes can be substituted
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