CHRS: CP437 2
MSGID: 1:18/200@fidonet 668d495e
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
 
MMMMM

... Murphy's Philosophy: smile -- tomorrow will be worse.
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