Easy Recipe Finder
Recipe Feeder
24 oz. boneless/skinless chicken breast, cut
into 1/2 - 1 inch cubes
1 egg white, lightly beaten 3 teaspoons oil, separated 2 teaspoons cornstarch, separated
1/3 cup cashews 6 dried small red hot peppers
1 tablespoon fresh ginger, minced 1 tablespoon garlic, minced
10 scallions, sliced 1 small jar baby corn, whole (optional) 1 red bell pepper, diced
1/4 cup soy sauce (preferably the dark kind)
1/4 cup chicken stock
3 tablespoons sherry or dry white wine
1 teaspoon (or to taste) Szechuan style chili
paste (this is the hottest, so if you have a
different kind or want less spicy, adjust to
taste)
In a small bowl, mix together the chicken cubes with one tsp oil, one tsp cornstarch, and the egg white. Set aside while prepping the rest of the ingredients. In a wok or large skillet, heat one tsp of oil until hot but not smoking. Saute the dried red peppers and cashews for thirty seconds, then place on paper towels to drain. Add the chicken mixture to the pan, and saute until the chicken is white. Remove to paper towels to drain. In the remaining tsp oil, saute the ginger, garlic, red bell
pepper, and scallions until fragrant, but not colored. Add the soy sauce, chicken stock, sherry, chili paste and baby corn.
Bring to a boil, the lower to simmer and cook for 2 -3 minutes. Add the chicken, cashew and dried hot peppers back to the pan. Raise the heat to medium. Mix the remaining tsp cornstarch with 1 tbs water until dissolved. Add to the pan and cook until the sauce is thickened to your taste. Serve over hot white rice
into 1/2 - 1 inch cubes
1 egg white, lightly beaten 3 teaspoons oil, separated 2 teaspoons cornstarch, separated
1/3 cup cashews 6 dried small red hot peppers
1 tablespoon fresh ginger, minced 1 tablespoon garlic, minced
10 scallions, sliced 1 small jar baby corn, whole (optional) 1 red bell pepper, diced
1/4 cup soy sauce (preferably the dark kind)
1/4 cup chicken stock
3 tablespoons sherry or dry white wine
1 teaspoon (or to taste) Szechuan style chili
paste (this is the hottest, so if you have a
different kind or want less spicy, adjust to
taste)
In a small bowl, mix together the chicken cubes with one tsp oil, one tsp cornstarch, and the egg white. Set aside while prepping the rest of the ingredients. In a wok or large skillet, heat one tsp of oil until hot but not smoking. Saute the dried red peppers and cashews for thirty seconds, then place on paper towels to drain. Add the chicken mixture to the pan, and saute until the chicken is white. Remove to paper towels to drain. In the remaining tsp oil, saute the ginger, garlic, red bell
pepper, and scallions until fragrant, but not colored. Add the soy sauce, chicken stock, sherry, chili paste and baby corn.
Bring to a boil, the lower to simmer and cook for 2 -3 minutes. Add the chicken, cashew and dried hot peppers back to the pan. Raise the heat to medium. Mix the remaining tsp cornstarch with 1 tbs water until dissolved. Add to the pan and cook until the sauce is thickened to your taste. Serve over hot white rice
