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Chicken and Cashew Nuts Sechuan Style

Chicken and Cashew Nuts Sechuan Style

Rich Szechuan sauce and roasted cashews covers this tasty chicken.
Ingredient:
8 oz Chicken Breasts 1/2 Egg White 1 tsp Cornstarch 1 pinch Salt Oil for Frying 3 Green Peppers 3 1/2 oz Bamboo Shoots (parboiled) 2 oz Cashew Nuts 1 tsp Garlic (chopped) 1 tbsp Rice Wine 1 pinch Msg (optional) 1 tbsp Soybean Paste 1 tbsp Soy Sauce 2 tsp Sugar 1/2 tbsp Vinegar 1/4 tsp Salt
Direction:
1. Dice the chicken breasts into 1/2 inch pieces. Dip the chicken in the egg white and then in the cornstarch mixed with a pinch of salt. 2. Heat some oil until fairly hot and fry the diced chicken. drain. Lice the peppers in half vertically. remove the seeds , stems and pith. cut into 1/2 inch squares. 3. Cut the parboiled bamboo shoots to the same size as the peppers. Mix the sauce ingredients together in a bowl. Fry the cashew nuts in moderately hot oil until they are lightly browned and crunchy. Heat 2 tb of oil in the wok and stir fry the garlic, bamboo shoots and the peppers and stir fry. 4. Add the chicken and cashew nuts, sprinkle with rice wine, and pour in the sauce. Stir fry all the ingredients briefly over a high heat.
Difficulty:Easy Prep Time: Minutes Cook Time: Minutes Serves:2 Servings

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