CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 668d4957   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0500   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   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   
        
     Uncle Dirty Dave's Archives   
       
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