You are here: Recipes It > Recipes > Chinese

 Advertisements

SZECHUAN CASHEW CHICKEN

SZECHUAN CASHEW CHICKEN

Ingredients
  2 Whole chicken breasts
(about 2 lbs) -- boned and
Skinned
1 Egg white
1 teaspoon Cornstarch
1 teaspoon Thin soy sauce
1/4 teaspoon White pepper
1 Green bell pepper
1 can (8 1/2 oz.) sliced bamboo
Shoots -- drained
1 tablespoon Cornstarch
1 tablespoon Cold water
1 tablespoon Thin soy sauce
2 tablespoons Peanut oil
1 cup Raw cashews
1/4 teaspoon Salt
2 tablespoons Peanut oil
1 teaspoon Ginger root chopped fine
1 tablespoon Hoisin sauce
2 teaspoons Chili paste
1/4 cup Chicken broth
2 tablespoons Green onion tops -- chopped
1 Egg
 
 Advertisements
Preparation
  SZECHUAN 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
3/4 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.

 

Also see ...

Szechuan Peanut Sauce
* Cilantro is usually sold in small bunches. You will need only about 1/3 of an average bunch or 2-3 of the stems with leaves attached. It may also be sold as coriander or Chinese parsley. Place all ingredients in food processor EXCEPT cilantro. Process only long e (Upload by user)

SZECHWAN CHICKEN AND CASHEWS
Cooked rice Marinate chicken in 1 Tbsp soy sauce and rice wine for 30 minutes. Combine 2 Tbsp soy sauce, cornstarch, sugar and vinegar and set aside. Heat oil in wok or skillet. Add red pepper to taste and cook until black. Add chicken and stir fry for 2 minutes. R (Upload by user)

TANGERINE BEEF
Combine beef with marinade; let stand 20 min. Heat oil in a wok or large skillet until very hot. Remove bbef from marinade and add to oil; stir-fry until brown (abt. 2 min). Remove and drain. Remove all but 1 Tbs oil, reheat il and add chili peppers; stir-fry 10 sec. Add b (Upload by user)

 Advertisements
Thai Barbecued Chicken
Place the marinade ingredients in a food processor and process to a paste. Place the chicken in a sealable plastic bag with the marinade. Turn the bag several times so the chicken is well coated. Refrigerate for 4 hours or overnight, turning the bag ocassionally to distribute (Upload by user)

Traditional Veg Stir-fry sauce
Dissolve the corn starch in a few tbs. of warm water, then mix all ingredients together. Pour over the stir fry in the last minute or so, stir until the cornstarch thickens. *light soy sauce has much less salt than regular; some prefer the saltier flavor of standard soy. I like (Upload by user)

Twice Cooked Pork
Place pork, sherry, and ginger slice in a 2-quart pan. Cut 1 of the green onions in half crosswise and add to pork, then add enough water to barely cover meat. Bring to a simmer; cover and simmer until meat is tender when pierced (about 45 minutes). Lift meat from b (Upload by user)

Szechuan Stir-Fry
* Use your choice of oils, or use canola or peanut oil with dash of sesame oil added. Prepare all vegetables and meat before beginning to cook this recipe. In small bowl, combine sherry, oyster sauce, water, pepper flakes and the cornstarch. Mix well. (Upload by user)

Szechwan Beef Stir Fry
Cut beef lengthwise into 2 strips; slice across the grain into 1/8 inch thick strips. Combine soy sauce, 2 tsp oil, sugar and cornstarch.; stir into meat. Heat remaining 2 tsp oil in large skillet or wok over medium-high heat. Add garlic, ginger, and red pepper; cook 30 seconds (Upload by user)

Wok-Fried Sweet and Sour Pork
SAUCE: Blend the water and cornstarch until smooth. Stir in the catsup, soy sauce, sugar, vinegar and, if desired, a few drops of hot pepper seasoning. Set aside. PORK: Beat egg yolk with the water. Blend in 1 tablespoon flour and 1 tablespoon cornstarch until smooth (Upload by user)

         
TAG: chicken, pepper, cornstarch, szechuan, cashew, ,
Permalink--> In : Recipes  -  Chinese