MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Szechuan Skillet Chicken
Categories: Poultry, Wine, Chilies, Vegetables, Nuts
Yield: 6 servings

1/4 c Cold water
1/4 c Soy sauce
3 tb Sherry
1 tb Cornstarch
2 ts Sugar
3/4 ts Crushed red pepper flakes
1 sm Red bell pepper
1 sm Green bell pepper
2 md Carrots
1 c Coarse chopped cashews
2 tb Oil; divided
1 1/2 lb Boned, skinned chicken; in
- 1" cubes
6 Green onions; thin sliced
1 ts Minced fresh gingerroot
4 1/2 c Hot cooked rice

Mix first 6 ingredients until smooth. Cut peppers and
carrots into matchsticks.

In a large skillet, cook cashews over low heat until
lightly browned, stirring occasionally, 1-2 minutes.
Remove from pan.

In same skillet, heat 1 tablespoon oil over medium-high
heat; stir-fry chicken until no longer pink, 5-7
minutes. Remove from pan.

In same skillet, heat remaining 1 tablespoon oil over
medium-high heat; stir-fry peppers and carrots 4
minutes. Add green onions and ginger; cook and stir 1
minute.

Return chicken to skillet. Stir cornstarch mixture; add
to pan. Bring to a boil; cook and stir until thickened,
1-2 minutes. Stir in cashews. Serve with rice.

Christine Snyder, Boulder, Colorado

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

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