Szechuan Chicken With Cashew Nuts

Recipe by Chef #315410
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READY IN: 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Dice the chicken breast into ½ inch pieces, dip each piece in egg white, then in cornstarch mixed with a pinch of salt. Fry the chicken pieces in a wok with heated oil until golden brown. Drain the fried pieces of chicken and set aside.
  • Fry the cashew nuts in moderately-hot oil until lightly brown and crunchy. Canned or packed cashew nuts will do.
  • Slice the long dried peppers into small circumferential pieces, and chop the hot red peppers into finer pieces.
  • In a separate small bowl, mix the soy sauce, salt, sugar, vinegar, and sesame oil.
  • Heat 4 tablespoons of oil in a wok, add the chopped garlic, all of the sliced red peppers, the spring onions. ~Stir fry for 3 minutes.
  • Add the chicken and the cashew nuts.
  • Pour the contents of the small bowl containing the mixed sauce – soy sauce, sesame oil, etc. (step number 4). Add the rice wine.
  • Add 3 tablespoons of the Hoisin sauce, and stir fry over high heat for another 2 minutes, then serve.
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