| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Chinese | Chinese, Poultry | 4 | Servings |
INGREDIENTS
| 1 | pk | Chicken breast, boneless |
| 1 | Egg white | |
| 1 | ts | Cornstarch |
| 1 | ts | Soy sauce |
| 1 | tb | Cornstarch |
| 1 | tb | Soy sauce |
| 1 | tb | ;Water, cold |
| 5 | tb | Oil, peanut |
| 1 | Onion, med; chopped | |
| 4 | Celery stalk | |
| 1/4 | ts | Garlic powder |
| 1 | c | Bamboo shoot, sliced; draine |
| 2 | tb | Chili sauce |
| 2 | Japon pepper, dried; crushed | |
| 1 | tb | Chicken bouillon |
| 1/3 | c | ;Water |
| 3/4 | c | Cashews; chopped |
INSTRUCTIONS
Cut onion into 1" pieces. Cut celery into 1/2" diagonal pieces. Mix cornstarch, 1 t. soy sauce, and garlic powder together; set aside. Mix instant bouillon and 1/3 cup water together; set aside. Heat oil in wok over medium high heat until hot. Cook and stir chicken in oil until chicken turns white; remove chicken from skillet with a slotted spoon. Cook & stir onion/celery mixture in oil until onions are semi-transparent. Stir in chicken, bamboo shoots, chili sauce, and crushed pepper; cook & stir 1 minute. Stir in bouillon. Heat to boiling; stir in cornstarch/soy sauce mixture; cook and stir until thickened, about 30 seconds. Stir in cashews. Submitted By SAM WARING <WARING@IMA.INFOMAIL.COM> On 02 JUL 95 095759 ~0600 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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