🫙 From the Spice Rack
Sichuan Cashew Chicken
8 oz Chicken breasts 1/2 Egg white 1 ts Cornstarch 1 pn Salt Oil for fying 3 Green peppers 3 1/2 oz Bamboo shoots (parboiled) 2 oz Cashew nuts 1 ts Garlic, chopped 1 tb Rice wine
maineasy
Ingredients8 items
Ingredients
- 8ozchicken breasts
- 1/2egg white
- 1tsp cornstarch
- 1pn salt
- 31/2 oz bamboo shoots (parboiled)
- 2ozcashew nuts
- 1tsp garlic, chopped
- 1tbsp rice wine
Directions
- 1
8 oz Chicken breasts 1/2 Egg white 1 ts Cornstarch 1 pn Salt Oil for fying 3 Green peppers 3 1/2 oz Bamboo shoots (parboiled) 2 oz Cashew nu
- 2
dice the chicken breasts into 1/2 inch pieces
- 3
dip in the egg white and then in the cornstarch mixed with a pinch of salt
- 4
heat some oil until fairly hot and fry the diced chichen
- 5
slice the peppers in half vertically
- 6
remove the seeds , stems and pith
- 7
cut into 1/2 inch squares
- 8
cut the parboiled bamboo shoots to the same size as the peppers