Lemon cashew chicken
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Rice Wine or Dry Sherry |
| 2 | tablespoons | Light Soy Sauce |
| 1 | Egg White | |
| 2 | tablespoons | Cornstarch |
| ¼ | teaspoon | Ground White Pepper |
| 1 | pounds | Skinless Chicken, Cut Into One-Inch Cubes |
| 2 | tablespoons | Lemon Zest |
| 1 | tablespoon | Minced Garlic |
| 2 | teaspoons | Minced Ginger |
| 1 | Fresh Habanero Chile, Stem and Seeds Removed, Minced * | |
| 3 | tablespoons | Sugar |
| ¼ | cup | Lemon Juice |
| 1 | cup | Chicken Stock or Broth |
| Peanut Oil | ||
| 1 | tablespoon | Cornstarch mixed with |
| 2 | tablespoons | Water |
| 1 | cup | Roasted Cashew Nuts |
Directions
* Substitute ¼ ts ground Habanero chile.
Combine ½ of the rice wine or sherry, ½ of the soy sauce, egg white, cornstarch and white pepper. Toss the chicken in the mixture and marinate for 10 minutes.
Combine the remaining white wine, remaining soy sauce, ½ of the lemon zest, the garlic, ginger and Habanero chile in a bowl. Then mix in the sugar, lemon juice and broth to make a sauce.
Heat the oil to 350 degrees and fry the chicken for a couple of minutes or until lightly browned. Remove and drain.
Pour off all but 1 tablespoon of the oil. Add the lemon zest garlic mix and stir fry for 10 seconds.
Add the sauce and bring to a boil. Slowly stir in just enough cornstarch to thicken. Return the chicken to the sauce, add the cashews, and heat.
Garnish with the remaining lemon zest and serve.
Heat Scale: Hot
From: Chile Pepper Magazine, April, 1994.
Typed by Syd Bigger.
Submitted By SYD BIGGER On 02-04-95