Recipe(tried): Szechuan Chicken with Cashews (Gai Ding), Rice and Asian Cucumber Salad

This is from an old International Betty Crocker Cookbook and probably not at all authentic, it is still a favorite.

I like to use 3 fairly large breast halves and 2 green peppers. The original recipe calls for a can of mushrooms, but I have updated it to use fresh. I use the equivalent of about two cups. We also like a little more chili paste but it can be added at the table if there are different opinions of what is hot enough. Chili pastes will vary in heat. I like the Sambal Oelek brand with the rooster but the Lee Kum Kee chili paste with garlic is good, also. With the chicken, we like white jasmine rice cooked with no salt and the Asian Cucumber Salad

SZECHUAN CHICKEN WITH CASHEWS (GAI DING)

4 skinless boneless chicken breasts halves
1 egg white
1 teaspoon cornstarch
1 teaspoon salt
1 teaspoon finely chopped ginger
1 teaspoon soy sauce
dash freshly ground pepper
1 tablespoon vegetable oil
1 cup raw cashews
1/2 ts Salt
1/4 cup vegetable oil
6 green onions, chopped with 2 tablespoons tops reserved
1 large green pepper seeded and cut in 1/2 inch squares
4-5 ounces small button mushrooms. If they are larger, cut in halves or quarters

Mix together:

1 tablespoon hoisin sauce
2 teaspoons chili pepper paste

set aside.

Mix together:

1 tablespoon cornstarch
1 tablespoon cold water
1 tablespoon soy sauce

set aside.

3/4 cup chicken stock

Mix egg white, cornstarch, salt, minced ginger, 1 teaspoon soy sauce and ground pepper in a medium bowl; stir in chicken; cover and refrigerate for at least 30 minutes.

Heat 1 tablespoon oil in wok or saute pan (I prefer a saute pan with my gas cooktop); stir-fry cashews until light brown, about 1 minute; drain on paper towels; sprinkle with 1/2 tsp salt.

Heat 2 tbsp oil in same pan until hot; add chicken; stir-fry until chicken turns white, about 3 minutes; remove and set aside.

Heat 1 tbsp oil until hot; add green onions, green pepper, mushrooms and stir fry 1 minute; then add the hoisin/chili paste mixture and stirfry for another minute or until done to your taste. Add back the chicken and the chicken stock, heat to boiling.

Stir the soy sauce and cornstarch mixture and stir into pan. Cook and stir
until thickened, about 1 minute; stir in cashews and heat through. Season with salt to taste.
Remove to serving platter and garnish with reserved onion tops.

ASIAN CUCUMBER SALAD

1 tablespoon sugar
1 tablespoon distilled white vinegar
1 teaspoon sesame oil
1 teaspoon soy sauce
salt to taste
few dashes of hot sauce.
1 English cucumber or two medium sized regular ones

Mix together the dressing in a medium sized bowl until sugar is dissolved. Add cucumbers and refrigerate for an hour or so, stirring a couple of times.