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  • Szechwan Chicken with Cashews

    1 vote
    Szechwan Chicken with Cashews
     
    by DCMH
    562 recipes
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    Ingredients

    • 1 qt vegetable oil
    • 1/2 oz ginger root, fresh, sliced
    • 3 clove garlic
    • 6 lbs chicken, uncooked, cut in cubes
    • 16 oz green onions
    • 4 lbs green peppers
    • 4 lbs mushrooms, pieces and stems
    • 1 lb water chestnuts, sliced
    • 1 3/4 qts mushroom liquid plus water
    • 1 oz chicken base
    • 1/4 cup soy sauce
    • 5 oz cornstarch
    • 1 Tbsp pepper, cayenne
    • 1 lb cashew nuts
    • 2 oz pimiento, chopped
    • 56 oz rice, converted
    • 4 1/4 qts water, boiling
    • 2 Tbsp salt
    • 2 Tbsp margarine or vegetable oil

    Directions

    1. Add ginger root and garlic to oil in stock pot. Heat, the remove ginger root and garlic and discard.
    2. Add chicken to hot oil. Stir fry until chicken turns white and internal temperature reaches 165-degree (3-5 minutes).
    3. Cut onions into 1-inch lengths. Cut peppers into 1- inch squares. Add to chicken mixture.
    4. Add and stir fry 1-2 minutes.
    5. Combine and mix until smooth. Stir into chicken mixture. Cook and stir until thickened, 1-2 minutes.
    6. Stir in nuts and pimiento.
    7. Cook rice according to directions. Serve 6 oz chicken over 4 oz rice.

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