Cashew Chicken Pxsm22a
chicken, chinese, dish, main
1 lb chicken; breasts -- cubed
1 teaspoon salt
1 teaspoon cornstarch
3 green peppers -- cut into
1 sauce
2 tablespoon soy sauce
1 tablespoon soybean paste
1 tablespoon sugar
2 tablespoon rice wine vinegar
1/2 teaspoon salt
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)
Yield: 4 servings