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Spicy Chicken With Cashews
2
Cup Diced skinless chicken breast
Salt; to taste
Freshly−ground black pepper; to taste
1
Cup Cornstarch
Oil; for frying chicken
1
1
2
1
1
/4 Cup Peanut oil
Cup Unsalted cashews
Dried red peppers
/2 Pound Chinese long beans; blanched
/2 Fat; 0 Other Carbohydrates
Preheat the oven. Season the chicken and cornstarch with salt and pepper.
Dredge the chicken in the cornstarch, coating completely. Fry the chicken
until golden brown, about 2 to 3 minutes. Drain on paper towels. Season with
salt and pepper. In a large saute pan, heat the peanut oil. When the oil is
hot, add the cashews. Season with salt and pepper. Pan−fry until golden,
about 4 to 5 minutes. Add the peppers and beans. Season with salt and
pepper. Saute for 2 minutes. Remove from the heat. Toss the chicken and
cashew mixture together. Mound in the center of a large platter and serve.
This recipe yields 4 to 6 servings.
Spicy Chicken With Cashews
583
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