Recipe - Szechwan Chicken With Cashews

1 pack Chicken breast, boneless
1 Egg white
1 teaspoon Cornstarch
1 teaspoon Soy sauce
1 tablespoon Cornstarch
1 tablespoon Soy sauce
1 tablespoon ;Water, cold
5 tablespoon Oil, peanut
1 Onion, med; chopped
4 Celery stalk
One fourth teaspoon Garlic powder
1 cup Bamboo shoot, cut or sliced up ; draine
2 tablespoon Chili sauce
2 Japon pepper, dried; crushed
1 tablespoon Chicken bouillon
1/3 cup ;Water
Three fourths cup Cashews; chopped

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 semitransparent. 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 WARING@IMA.INFOMAIL.COM On 02 JUL 95 095759
~0600

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