Recipe For Sichuan Cashew Chicken- crafty club recipe

Sichuan Cashew Chicken

(Note- this is the recipe I used for crafty club, except for a few substitutions. I don’t like bell pepper so I skipped that and put in shitake mushrooms instead. I used water chestnuts instead of bamboo shoots. Also, I used about 3 times as much ginger as this recipe calls for. If you don’t want to fry your cashews you can toast them in the microwave. Just heat them for 30 seconds at a time and stir until they are properly browned.)

2 whole skinless boneless chicken breasts (about 2 lbs.)
1 egg white
1 tsp cornstarch
1 tsp soy sauce
A dash of white pepper
1 large green bell pepper
1 medium onion
1 can sliced bamboo shoots (about 8.5 oz)
1 T cornstarch
1 T cold water
1 T soy sauce
2 T vegetable oil
1 cup raw cashews
¼ tsp salt
2 T vegetable oil
1 tsp finely chopped ginger root
1 T Hoisin sauce
2 tsp chili paste
¼ c chicken broth
2 T chopped green onion (with tops)


Cut chicken into ¾ inch pieces. Mix egg white, 1 egg white, 1 tsp cornstarch, 1 tsp soy sauce and the white pepper in medium bowl; stir chicken. Cover and refrigerate 20 minutes.
Cut bell pepper into ¾ inch pieces. Cut onion into 8 pieces. Cut bamboo shoots inot ½ inch pieces. Mix 1 T cornstarch, the water, and 1 T soy sauce.
Heat wok until very hot. Add 2 T oil; tilt wok to coat sides. Add cashews, stir fry 1 minute or until cashews are light brown. Remove cashews from wok; drain on a paper towel. Sprinkle with salt. Add chicken to wok; stir fry until chicken turns white. Remove chicken from wok.
Add 2 T oil; tilt wok to coat sides. Add onion pieces and ginger root; stir fry until ginger root is light brown. Add chicken, bell pepper, bamboo shoots, Hoisin sauce and chili paste; stir fry 1 minute. Add broth, heat to boiling. Stir in cornstarch mixture; cook and stir 20 seconds or until thickened. Stir in cashews and green onions.