Chinese Recipes

Cashew Chicken
Serving Size: 4

1 pound chicken ; breasts -- cubed
1 teaspoon salt
1 teaspoon cornstarch
3 green peppers -- cut into 1/
set above ingredients aside
2 tablespoon soy sauce
1 tablespoon soybean paste
1 tablespoon sugar
2 tablespoon rice wine vinegar
1/2 teaspoon salt

Cooking Directions:

Mix the above ingredients well and set aside. Cook chicken in a little
oil and minced garlic. When the chicken is no longer pink, add the
bamboo shoots and the green pepper to the wok (or fry pan if you don't
have a wok). Cook for a minute or two. Sprinkle a little of the rice wine
vinegar over the chicken/veggie mixture and cook another minute. Add nuts
and cook another minute. Pour sauce over the contents of wok and cook
until heated through. Serve over hot cooked rice with a nice side dish
liked my Szechuan Green Beans (see Green Beans R? under this same BB)
Hope you enjoy! DAN GRUBER (PXSM21A)

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