3 boneless skinless chicken breasts
Szechuan Chicken with Cashews
2 Tbsp soy sauce
1 Tbsp minced ginger root
1 Tbsp hoisin sauce
1 Tbsp szechuan chili sauce
1 tsp chinese chili paste with garlic
1 cup cashews
1 Tbsp corn starch
1 Tbsp water
2 Tbsp peanut oil
1. In a mixing bowl, combine soy sauce, ginger root, hoisin sauce, szechuan chili sauce, and chili paste with garlic.
2. Slice the chicken breasts into 1/4-inch thick strips, and stir into the marinade mixture. Marinate for 1-2 hours.
3. In a small bowl, mix the corn starch and cold water together.
4. Heat oil in a skillet, and stir-fry the chicken until it's cooked. Stir in the cashews and the corn starch mixture.
Continue stirring for a minute, until the juices have thickened up a bit. Remove from heat, and serve over rice.