Szechuan Chicken With Cashew Nuts

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 12 ounces chicken breasts, preferably with skin on
• 1 egg, for egg
• 1 teaspoon cornstarch
• salt and pepper
• dried chili, long (not too spicy, mexican variety)
• 3 -5 dried hot red chilies
• 1/4 cup sliced spring onion (inch-long longitudinal slices)
• 1 tablespoon chopped garlic
• 1 cup cashew nuts, whole
• 3 tablespoons sake (can use 2 tablespoons of dry) or 3 tablespoons rice wine (can use 2 tablespoons of dry)
• sherry wine
• 2 tablespoons soy sauce
• 2 teaspoons sugar
• 1 teaspoon vinegar or 1 teaspoon fish vinegar
• 4 tablespoons sesame oil
• 3 tablespoons hoisin sauce

Recipe

• 1 dice the chicken breast into ½ inch pieces, dip each piece in egg , then in cornstarch mixed with a pinch of salt. fry the chicken pieces in a wok with heated oil until golden brown. drain the fried pieces of chicken and set aside.
• 2 fry the cashew nuts in moderately-hot oil until lightly brown and crunchy. canned or packed cashew nuts will do.
• 3 slice the long dried peppers into small circumferential pieces, and chop the hot red peppers into finer pieces.
• 4 in a separate small bowl, mix the soy sauce, salt, sugar, vinegar, and sesame oil.
• 5 heat 4 tablespoons of oil in a wok, add the chopped garlic, all of the sliced red peppers, the spring onions. ~stir fry for 3 minutes.
• 6 add the chicken and the cashew nuts.
• 7 pour the contents of the small bowl containing the mixed sauce – soy sauce, sesame oil, etc. (step number 4). add the rice wine.
• 8 add 3 tablespoons of the hoisin sauce, and stir fry over high heat for another 2 minutes, then serve.