Sichuan Chicken with Cashews

     I think it about time for something kind of exotic don't you?  Every once in a while you just need to get out of your comfort zone and try something exciting.  I want to help you with that....Say to yourself, "I can do this."  It will be worth it, trust me.   When you eat this you may even need to play some Chinese music in the back ground and close your eyes and imagine that you are at an expensive restaurant.  It won't be hard  because this is really that good!

     I have tried to break it down to small steps because it is a little more involved than some recipes.  Not hard, just more to do.  You may even want to do the chopping the night or morning before if you are pressed for time before dinner.  The basic recipe comes from Betty Crocker's Sizzling Stir-Fries book but  I have made several changes.  Don't let the ingredients scare you.  I found them all at my local supermarket and this turns out with a little kick but you can easily control the ingredients to make it any level of heat you like. This recipe is quite mild.

First:

Chop green pepper into 3/4 inch pieces.  It is easier if you cut the sides of the pepper off the main part, then the seeds stay attached and  can be easily discarded.  

Slice the onion from top to bottom until you have 8 wedges. 

Drain the bamboo shoots and then cut into 1/2 inch pieces.
This could be done the night before if you like.

Cut the chicken breast into 3/4 inch cubes and put into a medium bowl.
This could be done a few hours before but make sure the chicken is never left out at room temperature for very long.  

If you are doing this ahead of time, you can cover the veggies and refrigerate and cover the raw chicken and refrigerate.

When you are ready to cook;

Mix together until blended in a small bowl or cup:  1 egg white
                                                                                     1 teas. cornstarch
                                                                                     1 teas. soy sauce
                                                                                      Dash of white pepper (opt.)
Take out chicken cubes and  stir in the egg white mixture then return to fridge for 20 minutes.

In another small bowl mix together:                          1 Tablespoon cornstarch
                                                                                     1 Tablespoon water
                                                                                     1 Tablespoon soy sauce

     Now this is the important part that will make this so much easier.  You will want to gather all your ingredients around the stove.  (Also gather any family members and/or loved ones that you want to impress with your astute knowledge of exotic cooking procedures so they can ooooh and ahhh with each addition.)
     You should have separately measured and ready: 

Chicken in bowl  with a separate plate to hold cooked chicken later
veggies
cornstarch mixture in a bowl
cashews and a plate with paper towel to drain them on
vegetable oil
ginger 
chicken broth 
chile paste in a measuring spoon
hoisin sauce and 
sweet chili sauce

     All in separate containers.  You should look like the test kitchen lady now with little bowls all around you ready to make this look like it is really cinchy to throw together!  

     It is much easier to make this when everything is close at hand.  The pan will be very hot so take care that nothing is too close but within easy reach.  Sadly, I do not own a wok so I just used my 12" non stick fry pan and it worked just fine. Also, you may notice that my ingredients are not all in separate bowls,  learn from my experience and it will be easier for you!
 
Now :
     Heat wok/pan until quite hot.  Add 2 Tblspn. oil and move pan around to coat bottom. 
     Add cashews: stir-fry 1 minute or until cashews are light brown.  Pour them onto the waiting paper toweled plate. 

     Add chicken to pan; stir-fry until chicken turns white and no pink remains inside. Remove chicken from pan to a waiting plate.

     Add 2 Tblspn. oil again to pan.  Add onion pieces, bell pepper, and ginger root/ginger.  Cook until onion and pepper are tender crisp then add chicken, bamboo shoots, sweet chili sauce, hoisin sauce and chile paste, stir-fry one minute.  Add broth; heat to boiling.  Stir in cornstarch mixture; cook and stir 20 seconds or until thickened. 

Stir in cashews and top with chopped green onion if desired. It is amazing, I promise!!

                                Just makes you want to get your chopsticks out doesn't it?

Sichuan Chicken with Cashews

1 1/2 lb boneless chicken breast
1 egg white
1 tsp cornstarch
1 tsp soy sauce
Dash of white pepper

1 large green bell pepper
1 med. onion
1 8 1/2 oz can sliced bamboo shoots, drained

1 Tblspn. cornstarch
1 Tblspn. cold water
1 Tblspn. soy sauce

4 Tblspns. vegetable oil, divided
1 cup cashews (I used canned salted cashews)

1 tsp. finely chopped gingeroot (I used 2 tsp. ground ginger)
4 Tblspn. hoisin sauce
6 Tblspn. Sweet Chili Sauce (for chicken)
1/4 to 1/2 tsp. chile paste ( I used a rounded 1/4 tsp.)
1/4 cup chicken broth
chopped green onion for garnish (opt)


Heat wok/pan until quite hot.  Add 2 Tblspn. oil and tilt pan to coat bottom. 
     Add cashews: stir-fry 1 minute or until cashews are light brown.  Pour them onto the waiting paper toweled plate.
      Add chicken to pan; stir-fry until chicken turns white and no pink remains inside. Remove chicken from pan to a waiting plate.
     Add 2 Tblspn. oil again to pan.  Add onion pieces, bell pepper, and ginger root/ginger.      Cook until onion and pepper are tender crisp then add chicken, bamboo shoots, sweet chili sauce, hoisin sauce and chile paste, stir-fry one minute.  Add broth; heat to boiling.  Stir in cornstarch mixture; cook and stir 20 seconds or until thickened.  
Stir in cashews and top with chopped green onion if desired

This recipe was linked to Totally Tasty Tuesdays with Mandy's Recipe Box ,
Kitchen Meets Girl, and lil luna