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Chinese   -   Cashew Chicken   adapted from unknown

  • 1 Pound Chicken ; breasts -- cubed
  • 1 Teaspoon Salt
  • 1 Teaspoon Cornstarch
  • 3 Green peppers -- cut into 1/
  • Set above ingredients aside
  • Sauce
  • 2 Tablespoons Soy sauce
  • 1 Tablespoon Soybean paste
  • 1 Tablespoon Sugar
  • 2 Tablespoons Rice wine vinegar
  • 1/2 Teaspoon Salt
Directions Mix the above ingredients well and set aside. Cook chicken in a little oil and minced garlic. When the chicken is no longer pink, add the bamboo shoots and the green pepper to the wok (or fry pan if you don't have a wok). Cook for a minute or two. Sprinkle a little of the rice wine vinegar over the chicken/veggie mixture and cook another minute. Add nuts and cook another minute. Pour sauce over the contents of wok and cook until heated through. Serve over hot cooked rice with a nice side dish liked my Szechuan Green Beans (see Green Beans R? under this same BB) Hope you enjoy! DAN GRUBER (PXSM21A)
Serves 4
Time to Make 0:00

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