Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Chicken breasts halves 1 ts Cornstarch
-- skinned, deboned and 1 ts Salt
-- cut in 1/2 inch pieces 1 ts Ginger; finely chopped
1 Egg white 1 ts Soy sauce

ds Freshly ground pepper 1 tb Vegetable oil 1 c Raw cashews 1/2 ts
Salt 1/4 c Vegetable oil 6 Green onions; - chopped with 2 tb
~tops reserved 1 lg Green pepper; - seeded and -cut in 1/2 inch
squares 4 oz Can button mushrooms - drained, liquid reserved 1 tb
Hoisin sauce 2 ts Chili pepper paste; or 1 ts - dried red peppers;
chopped 1/2 c Chicken stock 1 tb Cornstarch 1 tb -cold water 1 tb
Soy sauce Mix egg white, cornstarch, salt, ginger, soy sauce and
pepper in a medium bowl; stir in chicken; cover and refrigerate for
30 minutes. Heat 1 tbsp oil in wok; stir-fry cashews until light
brown, about 1 minute; drain on paper towels; sprinkle with 1/2 tsp
salt. Heat 2 tbsp oil in wok until hot; add chicken; stir-fry until
chicken turns white, about 3 minutes; remove and set aside. Heat 1
tbsp oil until hot; add green onions, green pepper, mushrooms, hoisin
sauce and chili paste; stir-fry 1 minute; add chicken, chicken stock,
reserved mushroom liquid; heat to boiling. Mix 1 tbsp cornstarch,
water and soy sauce; stir into chicken mixture; cook and stir until
thickened, about 1 minute; stir in cashews and heat through. Remove
to serving platter and garnish with reserved onion tops.

Chuck in Pok Tuesday 02:23 pm 11/23 C.OZBURN on GEnie Formatted by
Elaine Radis BGMB90B; December, 1993 Posted on Prodigy; November, 1993

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