Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Egg white |
| ⅔ cup | Unsalted cashews |
| 1 tablespoon | Soy sauce |
| 1 \N | Inch square ginger; peeled and quartered |
| 1 tablespoon | Cornstarch |
| 1½ pounds | Chicken breasts; boned, cut |
| \N \N | Into 1\" cubes |
| 2 \N | Scallions; peeled and sliced |
| 8 ounces | Canned water chestnuts; drained and sliced |
| ¼ cup | Soy sauce |
| 1 teaspoon | Cornstarch |
| 1 medium | Green bell pepper; cored, seeded and sliced |
| 1 tablespoon | Dry sherry |
| 2 tablespoons | Cider vinegar |
| 1 teaspoon | Sugar |
| ¼ cup | Peanut oil |
| \N \N | Cooked white rice |
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