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  Recipe Home » Main Course » Chinese: Szechwan Chicken & Cashews
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  Chinese: Szechwan Chicken & Cashews
  Category: Main Course
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 169
Ingredients:
4 Servings
2 Whole chicken breasts, boned, skinned and cut into
3/4 Inch cubes
1 tbsp Soy sauce
1 tbsp Chinese rice wine or dry Sherry
2 tbsp Soy sauce
1 tbsp Cornstarch
2 tsp Sugar
1 tsp White vinegar
1/4 cup Vegetable oil
1/2 To 1 tsp crushed red pepper flakes
3 Green onions, sliced diagonally
1 tbsp Minced fresh ginger
1/2 cup Unsalted cashews
Instructions:
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. Remove chicken.
Add green onions and ginger and stir fry for 1 minute. Return chicken
to wok. Cook 2 minutes. Stirring constantly, add soy sauce mixture
and any remaining chicken marinade. Add cashews. Serve over cooked
rice.

Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis
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