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Name: Chinese Szechwan Chicken and Cashews
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: Chinese
Ingredients: 2 Whole chicken breasts; 2 tb Soy sauce; 1/4 c Vegetable oil; 1/2 tsp crushed red pepper flakes up to 1 tsp; 1 tb Chinese rice wine or dry white wine; 2 ts Sugar; 1 ts White vinegar; 3 Green onions sliced; 1 tb Soy sauce; 1 tb Cornstarch; 1/2 c Unsalted cashews; 1 tb fresh ginger Minced

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INGREDIENTS

2 Whole chicken breasts
2 tb Soy sauce
1/4 c Vegetable oil
4 Servings
1/2 tsp crushed red pepper flakes ; up to 1 tsp
1 tb Chinese rice wine ; or dry white wine
2 ts Sugar
1 ts White vinegar
3 Green onions ; sliced
1 tb Soy sauce
1 tb Cornstarch
1/2 c Unsalted cashews
1 tb fresh ginger ; Minced

INSTRUCTIONS

Cooked rice Marinate chicken in 1 Tbsp soy sauce and rice wine for 30 minutes. Combine 2 Tbsp soy sauce, cornstarch, sugar and vinegar and set aside. Heat oil in wok or skillet. Add red pepper to taste and cook until black. Add chicken and stir fry for 2 minutes. Remove chicken. Add green onions and ginger and stir fry for 1 minute. Return chicken to wok. Cook 2 minutes. Stirring constantly, add soy sauce mixture and any remaining chicken marinade. Add cashews. Serve over cooked rice. Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis Posted to MC-Recipe Digest V1 #267 Date: Tue, 29 Oct 1996 22:51:17 +0800 (HKT) From: Sweeney

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Chinese Szechwan Chicken and Cashews

2 Whole chicken breasts
2 tb Soy sauce
1/4 c Vegetable oil
4 Servings
1/2 tsp crushed red pepper flakes up to 1 tsp
1 tb Chinese rice wine or dry white wine
2 ts Sugar
1 ts White vinegar
3 Green onions sliced
1 tb Soy sauce
1 tb Cornstarch
1/2 c Unsalted cashews
1 tb fresh ginger Minced

Cooked rice Marinate chicken in 1 Tbsp soy sauce and rice wine for 30  minutes.    Combine 2 Tbsp soy sauce, cornstarch, sugar and vinegar and set aside. Heat  oil in wok or skillet. Add red pepper to taste and cook until black. Add  chicken and stir fry for 2 minutes. Remove chicken. Add green onions and  ginger and stir fry for 1 minute. Return chicken to wok. Cook 2 minutes.  Stirring constantly, add soy sauce mixture and any remaining chicken  marinade.  Add cashews. Serve over cooked rice.  Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis  Posted to MC-Recipe Digest V1 #267    Date: Tue, 29 Oct 1996 22:51:17 +0800 (HKT)    From: Sweeney <sweeney@asiaonline.net>

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Nutrition

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Serving Size: 1 Serving (139g)
Recipe Makes: 4

Calories: 368
Calories from Fat: 226 (61%)

Amt Per Serving		% DV

	Total Fat 25.2g	34 %
	Saturated Fat 4.6g	23 %
	Monounsaturated Fat 13.8g
	Polyunsanturated Fat 5.6g
Cholesterol 55.7mg		17 %
Sodium 246.9mg		9 %
Potassium 330.9mg		9 %
Total Carbohydrate 14.1g		4 %
	Dietary Fiber 1g	4 %
	Sugars, other 13.1g
Protein 21.4g		31 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 368

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