Recipe - Szechwan Cashew Chicken

2 Whole chicken breasts
(about 2 lbs), boned and
Skinned
1 Egg white
1 teaspoon Cornstarch
1 teaspoon Thin soy sauce
One fourth teaspoon White pepper
1 Green bell pepper
1 cn (8 One half oz.) cut or sliced up bamboo
Shoots, drained
1 tablespoon Cornstarch
1 tablespoon Cold water
1 tablespoon Thin soy sauce
2 tablespoon Peanut oil
1 cup Raw cashews
One fourth teaspoon Salt
2 tablespoon Peanut oil
1 teaspoon Ginger root chopped fine
1 tablespoon Hoisin sauce
2 teaspoon Chili paste
One fourth cup Chicken broth
2 tablespoon Green onion tops, chopped
1 Egg

SZECHWAN CASHEW CHICKEN white, cornstarch, soy and white pepper in bowl and
stir in chicken. Marinate in refrigerator for 20 minutes.

Cut bell pepper into same sized pieces as chicken. Cut bamboo shoots into
Three fourths inch lengths. Mix cornstarch, water and soy, set aside.

Heat wok very hot, add and swirl to coat 2 T. oil. Add cashews, stir fry 1
minute or until light brown. Remove & drain on paper, sprinkle w. salt. Add
chicken to wok, stir fry until white, remove.

Add 2 T. oil and swirl to coat wok; add onion & ginger; stir fry until
ginger is light brown. Return chicken to wok, stir; add bell pepper, stir,
add bamboo shoots, stir. Add Hoisin sauce & chili paste; stir 1 minute. Add
chicken broth and bring to boil. Add cornstarch, water, soy sauce mixture;
cook stirring about 20 seconds or until thickened. Return cashews, stir and
add green onions.

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