Everyone has a few tattered and torn cookbooks with pages falling out that you just cannot bring yourself to part with. For us, at the top of that list is a very dog eared Betty Crocker’s Chinese Cookbook from 1981. This recipe is from that book and it is one of our “go to” recipes when we fancy a chinese meal at home. Serve this with our Hot and Sour soup as a first course.
Chicken Cashew Szechuan
- 2 ea Chicken breasts - boneless
- 1 ea Egg white
- 1 Tsp Cornstarch
- 1 Tsp Soy Sauce
- 1 Dash White pepper
- 1 ea Green bell pepper
- 1 ea Onion
- 1 can Sliced Bamboo shoots
- 1 Tbsp Cornstarch
- 1 Tbsp Water Cold
- 1 Tbsp Soy Sauce
- 2 Tbsp Canola oil
- 1 cup Raw Cashews
- 1/4 Tsp Salt
- 1 Tsp Ginger, Fresh Chopped fine
- 2 Tbsp Canola oil
- 1 Tbsp Hoisin sauce
- 2 Tsp Chili paste
- 1/4 cup Chicken stock
- 2 Tbsp Spring onions Chopped
- Cut skinned chicken breasts into 1/4 inch pieces
- Mix the egg white with 1 Tsp of cornstarch, 1 Tsp of soy sauce and the white pepper in a large glass bowl
- Stir in the chicken pieces, cover with plastic wrap and refrigerate for 20 minutes
- Cut the green pepper into 3/4 inch squares. Cut the onion into 8 pieces, Cut the bamboo shoots into 1/2 inch pieces.
- Mix 1 Tbsp of cornstarch with the cold water and 1 Tbsp of soy sauce
- Heat a wok until a couple of drops of water bubble and jump. Add 2 Tbsp of vegetable oil to the wok and rotate around to coat.
- Stir fry the cashews briefly, until just light brown. Remove from the wok and drain on paper towel. Sprinkle with salt and set aside
- Add the chicken to the wok, stir fry until the chicken turns white and remove from the wok.
- Add the onion along with the gingerroot to the wok and stir fry until the gingerroot is light brown. Add in the bamboo shoots. Add 2 Tbsp of vegetable oil and rotate around to coat the sides.
- Return the chicken to the wok, add the green peppers, Hoisin sauce and chili paste. Stir fry for 1 minute. Stir in the chicken broth and heat to boiling. Stir in the cornstarch mixture continuing to stir until thickened, about 20 seconds.
- Stir in cashews and scallions. Serve with steamed rice.