Cashew chicken 2

4 Servings

Ingredients

Quantity Ingredient
1 pounds Chicken, breasts; cubed
1 teaspoon Salt
1 teaspoon Cornstarch
3 Green peppers; cut into 1/
Set above ingredients aside
2 tablespoons Soy sauce
1 tablespoon Soybean paste
1 tablespoon Sugar
2 tablespoons Rice wine vinegar
½ teaspoon Salt

Directions

SAUCE

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)

Posted to MC-Recipe Digest V1 #264 Date: Mon, 28 Oct 1996 21:33:44 +0800 (HKT) From: Sweeney <sweeney@...>

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