Course : Chicken
Serves: 6
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


2 whole Chicken breasts (about 2-1/4 -- Pounds)
1 large Egg white
1 teaspoon Cornstarch
1 teaspoon Soy sauce
1 dash white pepper
1 large Green bell pepper
1 medium Onion
8 1/2 ounces bamboo Shoots sliced, drained
1 tablespoon Cornstarch
1 tablespoon Cold water
1 tablespoon Soy sauce
2 tablespoons Vegetable oil
1 cup Cashews
1/4 teaspoon Salt
1 teaspoon Finely chopped gingerroot
2 tablespoons Vegetable oil
1 tablespoon Hoisin sauce
2 teaspoons Chili paste
1/4 cup Chicken broth
2 tablespoons Chopped green onions -- (with tops)

Preparation / Directions:

Remove skin and bones from chicken breasts. Cut chicken breasts in half and cut into 1/4-inch pieces. Mix egg whites, 1 teaspoon cornstarch, 1 teaspoon soy sauce and the white pepper in glass or plastic bowl. Stir in chicken. Cover and refrigerate 20 minutes. Cut bell pepper into 3/4-inch pieces. Cut onion into 8 pieces. Cut bamboo shoots into 1/2-inch pieces. Mix 1 tablespoon cornstarch, the water and 1 tablespoon soy sauce.Heat wok or 12-inch skillet until hot. Add 2 tablespoons oil and tilt wok to coat side. Stir-fry cashews about 1 minute or until light brown. Remove cashews from wok. Drain on paper towels. Sprinkle with salt. Add chicken to wok. Stir-fry chicken about 4 minutes or until white. Remove chicken from wok.Add onion pieces and gingerroot to wok. Stir-fry until gingerroot is light brown. Stir in bamboo shoots. Add 2 tablespoons oil and rotate wok to coat side. Add chicken, bell pepper, Hoisin sauce and chili paste. Stir-fry 1 minute. Stir in chicken broth. Heat to boiling. Stir in cornstarch mixture. Cook and stir about 20 seconds or until thickened. Stir in cashews and green onions.

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Chicken Recipes