Preparation / Directions:
Remove bones and skin from chicken breasts; cut chicken into '/2-inch pieces. (For ease in cutting, partially freeze chicken about 1 hour.) Mix egg white, 1 teaspoon cornstarch, 1 teaspoon salt, the gingerroot, 1 teaspoon soy sauce and the pepper in 2-quart glass bowl; stir in chicken. Cover and refrigerate at least 30 minutes.
Heat 1 tablespoon oil in wok or l0-inch skillet until hot. Stir-fry cashews until light brown, about 1 minute; drain. Sprinkle with 1/2 teaspoon salt. Heat 2 tablespoons of the oil until hot. Add chicken; stir-fry until chicken turns white, about 3 minutes. Remove chicken. Heat remaining 1 tablespoon oil until hot. Add green onions, green pepper, mushrooms, hoisin sauce and chili pepper paste.
Stir-fry about 1 minute. Add chicken, chicken broth and reserved mushroom liquid; heat to boiling. Mix the water, 1 tablespoon cornstarch and 1 tablespoon soy sauce; stir into chicken mixture. Cook and stir until thickened, about 1 minute. Stir in cashews; garnish with reserved green onion tops.
*1 teaspoon crushed red pepper flakes can be substituted for the chili pepper paste.
Notes: Much of Szechwan cooking is hot and spicy. Our recipe for chicken and cashews follows in that vein. Gingerroot, chili pepper paste and hoisin sauce fire this dish. Serve with hot cooked rice, a cooling respite from the heat
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