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Szechwan Chicken With Cashews

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CATEGORY CUISINE TAG YIELD
Meats, Eggs Chinese Chinese, Poultry 4 Servings

INGREDIENTS

1 Chicken breast, boneless
1 Egg white
1 t Cornstarch
1 t Soy sauce
1 T Cornstarch
1 T Soy sauce
1 T Water cold
5 T Oil, peanut
1 Onion, med chopped
4 Celery stalk
1/4 t Garlic powder
1 c Bamboo shoot, sliced draine
2 T Chili sauce
2 Japon pepper, dried crushed
1 T 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 181
Calories From Fat: 151
Total Fat: 17.1g
Cholesterol: <1mg
Sodium: 260.4mg
Potassium: 169.4mg
Carbohydrates: 5.5g
Fiber: 1.3g
Sugar: 1.6g
Protein: 2.1g


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