Chicken and Cashews
4-whole boneless, skinless boneless chicken breasts (about 4 pounds)
2-large egg whites
2-teaspoons soy sauce
dash of white pepper
1-large green bell pepper
2-medium white onions
2-cans (8-1/2 oz.each) sliced bamboo shoots, drained
1/4-cup soy sauce
2-tablespoons cold water
2-tablespoons vegetable oil
2-cups raw cashews
2-teaspoons finely chopped ginger root
2-teaspoons vegetable oil
2-tablespoons Hoisin sauce
1-teaspoon finely chopped dried red pepper
1/4-cup chicken broth
2-tablespoons chopped green onions (with tops)
Step 1...Cut the chicken breasts into 1/2- inch pieces. Mix the 2 large egg whites, 2-teaspoons cornstarch, 2-teaspoons soy sauce, and the dash of white pepper in a glass or plastic bowl, stir in chicken breast pieces. Cover and refrigerate for 20 minutes. In the meanwhile, cut green bell pepper into 3/4 inch pieces, cut the 2 white onions into 8 or 10 pieces and the bamboo shoots into 1/2 inch pieces. In a small bowl mix 2-tablespoons cornstarch, 1/4-cup soy sauce and the 2-tablespoons water, and set aside.
Step 2...Heat a wok until 1 or 2 drops of water bubble and skitter when sprinkled in the wok. Add 2 tablespoons vegetable oil, rotate the oil to coat the sides. Stir fry the raw cashews until light brown, just about 1 minute. Remove cashews from wok, drain and sprinkle with the 1/teaspoon salt. Add the coated chicken to the wok; stir fry just until chicken turns white. Remove the cooked chicken breast from the wok and set aside.
Step 3...Now add the white onion pieces and ginger root to the wok, stir fry until ginger root is light brown. Stir in the bamboo shoots and add 2 tablespoons vegetable oil; rotate to coat side. Add the cooked chicken pieces, green pepper, 2-tablespoons Hoisin sauce and 1-teaspoon dried red pepper; stir fry 1 minute. Stir in the 1/4-cup chicken broth; heat to just boiling, stir in cornstarch mixture you made and set aside in step 1. Cook and stir until thickened, should only take about 20 seconds. Stir in the cashews and 2-tablespoons green onions.
Serve with hot white or brown rice or Chinese noodles.
Will make 12 servings, but can be cut down easily to serve less.
Tip; Be sure to use raw cashews. Pre-roasted will turn soft when recooked.
Be sure to check some of my other Chinese recipes.