Szechuan Cashew Chicken Stir Fry

Szechuan Cashew Chicken Stir Fry
(adapted from some old Szechuan cookbook my mom owns, but is no longer in print)

1 lb. boneless chicken breast
10 dried red peppers
2 T finely chopped fresh ginger
6 green onions
1/2 c. cashews
4 T. peanut oil

marinade:
2 T. cornstarch
2 T. soy sauce
3 T. rice wine
2 egg whites
1 t. salt

seasonings:
3 T. cornstarch
3 T. rice wine
1/4 cup tamari
1 T. white vinegar
1 t. salt (omit if using salted nuts)
1 T. sugar

stirfry vegetables:
About 4 c. of your choice of fresh veggies, such as carrots, celery, zucchini, broccoli, peapods, peppers, bok choy, napa cabbage, etc. cut into small pieces

To prepare:
1. Cut the chicken meat into pieces 1 inch or slightly smaller.
2. Make the marinade by mixing the cornstarch with the tamari and wine, then adding the salt and egg white. Mix the marinade with the chicken and marinate at least 15 minutes
3. Cut off the ends of the dried red peppers and shake out the seeds. Chop the ginger very finely and cut the green onion into 1/2 inch lengths
4. In a small bowl, mix the seasonings, first mixing the cornstarch with the soy sauce and wine and then mixing in the other ingredients.

To cook:
1. Heat about 4 T. cooking oil in a wok or large frying pan. Add the red peppers, cooking over a medium flame until they start to char. Turn the fire up as high as possible and as soon as the peppers are black, add the chicken pieces. Reduce flame to medium (note: the charred pepper pieces have a bitter taste, so I take them out of the pan before adding the chicken)
2. At the same time, in another pan, stir fry the vegetables until crisp
3. Stir-fry until the chicken is white, then add the ginger and green onion. Cook, stirring for a few more seconds, then add the cashews or other nuts and the stir-fried vegetables. Pour the seasonings over the top (give them a quick stir first). When the sauce has thickened slightly and is glaze-like, remove to a serving dish and serve hot.


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