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Szechwan Chicken With Cashews

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      Title: SZECHWAN CHICKEN WITH CASHEWS
 Categories: Chinese, Poultry
      Yield: 4 Servings
 
      1 pk Chicken breast, boneless
      1    Egg white
      1 ts Cornstarch
      1 ts Soy sauce
      1 tb Cornstarch
      1 tb Soy sauce
      1 tb ;Water, cold
      5 tb Oil, peanut
      1    Onion, med; chopped
      4    Celery stalk
    1/4 ts Garlic powder
      1 c  Bamboo shoot, sliced; draine
      2 tb Chili sauce
      2    Japon pepper, dried; crushed
      1 tb Chicken bouillon
    1/3 c  ;Water
    3/4 c  Cashews; chopped
 
  Cut onion into 1" pieces.  Cut celery into 1/2" diagonal pieces. Mix
  cornstarch, 1 t. soy sauce, and garlic powder together; set aside. Mix
  instant bouillon and 1/3 cup water together; set aside. Heat oil in
  wok over medium high heat until hot.  Cook and stir chicken in oil
  until chicken turns white; remove chicken from skillet with a slotted
  spoon. Cook & stir onion/celery mixture in oil until onions are
  semi-transparent. Stir in chicken, bamboo shoots, chili sauce, and
  crushed pepper; cook & stir 1 minute. Stir in bouillon. Heat to
  boiling; stir in cornstarch/soy sauce mixture; cook and stir until
  thickened, about 30 seconds. Stir in cashews. Submitted By SAM WARING
    On
       02    JUL 95 095759 ~0600
 
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