Recipe: Stir-Fried Chicken Breasts w/Bean Sauce

Recipes using Tones Pure Cornstarch

• 2 to 3 chicken breasts (about 1-1/2 pounds)
• 1 tablespoon cornstarch
• 1 tablespoon wine
• 1 tablespoon soy sauce
• 4 tablespoons oil
• 1 green pepper, cut into 1/2-inch squares
• 1/4 pound fresh mushrooms, cut into 1/4-inch cubes
• 1 tsp minced garlic
• 3 tablespoons bean sauce
• 6 water chestnuts, cut into 1/4-inch cubes
• 1/4 cup roasted cashew nuts

1. Bone chicken breast, cut them lengthwise in 1/2-inch strips, then cut strips crosswise to make 1/2-inch squares.
2. Place chicken squares in large bowl and sprinkle with cornstarch, toss to coat them lightly and evenly.
3. Pour wine and soy sauce, toss again to coat chicken.
4. Heat 1 tablespoon of oil in wok over moderate heat.
5. Add green pepper, water chestnuts, mushrooms and stir-fry briskly 1 minute or so.
6. Scoop out vegetables with slotted spoon and set aside.
7. Pour remaining 3 tablespoons of oil into wok.
8. Turn heat high. When oil starts to smoke, drop in marinated chicken.
9. Stir-fry over high heat until chicken turns white and firm.
10. Scoop out chicken and set aside.
11. Put garlic and bean sauce into wok. Fry 15 seconds. Add chicken, stir well.
12. Add vegetables, stir well.
13. Drop in cashew nuts, stir well. Serve immediately.