Stir fried chinese chicken with cashews

6 Servings

Ingredients

QuantityIngredient
1Egg white
cupUnsalted cashews
1tablespoonSoy sauce
1Inch square ginger; peeled and quartered
1tablespoonCornstarch
poundsChicken breasts; boned, cut
Into 1\" cubes
2Scallions; peeled and sliced
8ouncesCanned water chestnuts; drained and sliced
¼cupSoy sauce
1teaspoonCornstarch
1mediumGreen bell pepper; cored, seeded and sliced
1tablespoonDry sherry
2tablespoonsCider vinegar
1teaspoonSugar
¼cupPeanut oil
Cooked white rice

Directions

Lightly beat egg white in a small bowl. Add 1 tbs soy sauce and 1 tbs cornstarch and mix well. Add the chicken and toss throughly. Let stand for 15 minutes. Combine ¼ soy sauce, 1 tsp cornstarch, sherry, cider vinegar, and sugar in a second small bowl. Mix very well and set aside. Heat oil in wok and add cashews. Stir-fry for about 1 minute and remove with slotted spoon and set aside. Discard ⅓ the oil. Add ginger, sliced scallions and water chestnuts to wok. Stir-fry for 1 minute. Add the chicken cubes, green peppers and sauce. Cook, stirring constantly, until thickened. Discard ginger and return cashews to wok. Serve over hot cooked white rice.

formatted by Lisa Crawford, Easter 1996