Cashew Chicken Pxsm22a

1 lb Chicken ; breasts -- cubed

1 ts Salt

1 ts Cornstarch

3 Green peppers -- cut into

: 1" : Sauce 2 TB Soy sauce

1 TB Soybean paste

1 TB Sugar

2 TB Rice wine vinegar

1/2 ts Salt

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) Recipe By : Set above ingredients aside From: Sweeney date: Mon, 28 Oct 1996 21:33:44 +0800 (
-