~~Gai Ding~~
(Szechwan Cashew Chicken)
From the Kitchen of Char, MS
2 boneless/skinless chicken breasts
1 egg white
1 tsp cornstarch
1 tsp salt (I use 1/2)
1 tsp finely chopped ginger root
1 tsp soy sauce
dash of black fresh cracked pepper
1 Tbs oil
1 cup raw cashews
1/2 tsp salt (yes, another 1/2)
1/4 cup oil
6 green onions (scallions) with tops,
chopped- *reserve 2 Tbs and set aside
1 large green bell pepper, cut into 1/2" chunks
1 can (4 oz) button mushrooms, drained
*reserve liquid and set aside
1 Tbs Hoisin sauce
2 tsp chili pepper paste*** see note
1/2 cup chicken broth
1 Tbs cornstarch
1 Tbs cold water
1 Tbs soy sauce
Cut chicken into 1/2 inch pieces. Mix egg white, 1 tsp
cornstarch, 1 tsp (1/2 for us) salt, ginger root, 1
tsp soy sauce and pepper in a 2 quart glass bowl;
stir in chicken. Cover and refrigerate at least 30
minutes.
Heat 1 Tbs oil in wok or large pan until hot. Stir
fry cashews until light brown, about 1 minute; drain
on paper towels. Sprinkle with 1/2 tsp salt.
Heat 2 Tbs oil until hot. Add chicken; stir fry until
chicken turns white, about 3 minutes. Remove chicken.
Heat remaining 1 Tbs oil until hot. Add green onions,
green bell pepper, mushrooms, hoisin sauce and chili
pepper paste. Stir fry about 1 minute. Add chicken,
chicken broth and reserved mushroom liquid; heat to
boiling.
Mix 1 Tbs cornstarch, the water and 1 Tbs soy sauce;
stir into chicken mixture. Cook and stir until
thickened, about 1 minute. Stir in cashews; garnish
with reserved green onions.
Serve with steamed white rice.
*** 1 tsp chopped dried red pepper can be substituted
for the chili paste.
*** You can OMIT hot pepper if you don't like spicy
hot foods, or decrease the amount to your families
liking. Many times I will decrease the "spice" to
about 1/2, so my DD can enjoy the meal without
feeling fiery. :)
