Szechwan Chicken with Cashews
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 277.6
- Total Fat: 15.4 g
- Cholesterol: 50.4 mg
- Sodium: 524.8 mg
- Total Carbs: 10.7 g
- Dietary Fiber: 1.9 g
- Protein: 26.1 g
View full nutritional breakdown of Szechwan Chicken with Cashews calories by ingredient
Introduction
Straight out of Betty Crocker's Working Women's cookbook... my family loves this recipe served over rice (calories not included) Straight out of Betty Crocker's Working Women's cookbook... my family loves this recipe served over rice (calories not included)Number of Servings: 6
Ingredients
-
2 whole chicken breasts (about 22 oz) chopped in 1/2 inch pieces
1 egg white
1 tsp cornstarch
1 tsp soy sauce
1 T cornstarch
1 T cold water
1 T soy sauce
3 T vegetable oil
1 medium onion cut into 1 inch strips
2 cloves garlic finely chopped
1 large green pepper, cut into 1 inch pieces
1 can (8.5 oz) bamboo shoots
2 T chili sauce
1 tsp finely chopped dried chili pepper
1 T instant chicken bullion (1 square)
1/4 cup water
3/4 cup cashews
Directions
Serves 6.
Cut chicken into 1/2 inch pieces. Mix egg white, 1 t cornstarch and 1 t soy sauce in bowl, stir in chicken. Cover and refrigerate 20 minutes (I sometimes skip the frige and it still turns out fine).
Mix 1 T cornstarch, 1 T water and 1 T soysauce. Heat oil in skillet or wok over medium-high heat until hot. Cook and stir chicken in oil until chicken turns white; remove chicken from pan with slotted spoon. Cook and stir onions and garlic in oil until garlic is light brown. Stir in chicken, green pepper, bamboo shoots, chili sauce and chili pepper; cook and stir one minute.
Stir in instant bullion disolved in 1/4 cup water. Heat to boiling. Stir in cornstarch mixture; cook and stir until thickened, about 30 seconds. Stir in cashews. Sprinkle with chopped green onions if desired.
Number of Servings: 6
Recipe submitted by SparkPeople user THOM_MILLS34.
Cut chicken into 1/2 inch pieces. Mix egg white, 1 t cornstarch and 1 t soy sauce in bowl, stir in chicken. Cover and refrigerate 20 minutes (I sometimes skip the frige and it still turns out fine).
Mix 1 T cornstarch, 1 T water and 1 T soysauce. Heat oil in skillet or wok over medium-high heat until hot. Cook and stir chicken in oil until chicken turns white; remove chicken from pan with slotted spoon. Cook and stir onions and garlic in oil until garlic is light brown. Stir in chicken, green pepper, bamboo shoots, chili sauce and chili pepper; cook and stir one minute.
Stir in instant bullion disolved in 1/4 cup water. Heat to boiling. Stir in cornstarch mixture; cook and stir until thickened, about 30 seconds. Stir in cashews. Sprinkle with chopped green onions if desired.
Number of Servings: 6
Recipe submitted by SparkPeople user THOM_MILLS34.