---------- Recipe via Meal-Master (tm) v8.02
  
       Title: SZECHWAN CHICKEN WITH CASHEWS
  Categories: Chinese, Poultry
       Yield: 4 servings
  
       1 pk Chicken breast, boneless
       1    Egg white
       1 ts Cornstarch
       1 ts Soy sauce
       1 tb Cornstarch
       1 tb Soy sauce
       1 tb ;Water, cold
       5 tb Oil, peanut
       1    Onion, med; chopped
       4    Celery stalk
     1/4 ts Garlic powder
       1 c  Bamboo shoot, sliced; draine
       2 tb Chili sauce
       2    Japon pepper, dried; crushed
       1 tb Chicken bouillon
     1/3 c  ;Water
     3/4 c  Cashews; chopped
  
   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
  
 -----

Plain Text Version of This Recipe for Printing or Saving