Szechwan Chicken with Cashews

Categories: Chinese | Poultry

Serves: 4 Servings

Ingredients:

1 pk Chicken breast, boneless
1 Egg white
1 ts Cornstarch
1 ts Soy sauce
1 tb Cornstarch
1 tb Soy sauce
1 tb ;Water, cold
5 tb Oil, peanut
1 Onion, med; chopped
4 Celery stalk
1/4 ts Garlic powder
1 c Bamboo shoot, sliced; draine
2 tb Chili sauce
2 Japon pepper, dried; crushed
1 tb Chicken bouillon
1/3 c ;Water
3/4 c Cashews; chopped

Instructions:
Cut onion into 1" pieces. Cut celery into 1/2" diagonal pieces. Mix
cornstarch, 1 t. soy sauce, and garlic powder together; set aside. Mix
instant bouillon and 1/3 cup water together; set aside. Heat oil in wok
over medium high heat until hot. Cook and stir chicken in oil until
chicken turns white; remove chicken from skillet with a slotted spoon. Cook
& stir onion/celery mixture in oil until onions are semi-transparent. Stir
in chicken, bamboo shoots, chili sauce, and crushed pepper; cook & stir 1
minute. Stir in bouillon. Heat to boiling; stir in cornstarch/soy sauce
mixture; cook and stir until thickened, about 30 seconds. Stir in cashews.
Submitted By SAM WARING On 02 JUL 95 095759
~0600

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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