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Lois Ann Chicken (Sichuan Chicken w/ Cashews) Recipe

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This recipe for Lois Ann Chicken (Sichuan Chicken w/ Cashews), by , is from Brumbaugh Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bob Ziebol
Added: Tuesday, November 8, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 whole chicken breasts (about 2 lbs.)
1 egg white
1 tsp. cornstarch
1 tsp. soy sauce
Dash of white pepper
1 lg. green bell pepper
1 med. onion
1 can (8 1/2 oz.) sliced bamboo shoots, drained
1 T. cornstarch
1 T. water
1 T. soy sauce
2 T. vegetable oil
1 c. cashews
1 tsp. finely chopped ginger root
1 T. Hoisin sauce
1/2 - 2 tsp. chile paste
1/4 c. chicken broth
2 T. chopped green onions with tops

Directions:
Directions:
Cut chicken into 3/4 inch pieces. Mix egg white, 1 tsp. cornstarch, 1 tsp. soy sauce and the white pepper in medium bowl; stir in chicken. Cover and refrigerate 20 minutes. Cut bell pepper into 3/4 inch pieces. Cut onion into 8 pieces. Mix 1 T. cornstarch, the water, and 1 T. soy sauce. Heat wok until very hot. Add 2 T. oil. Add chicken to wok; stir-fry until chicken turns white. Remove chicken from wok. Add oil if necessary. Add onion, 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 onion. Serve with rice.

Number Of Servings:
Number Of Servings:
4-5
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This recipe is from a LeeAnn Chin Cookbook, but my family calls it Lois Ann Chicken.

 

 

 

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