Stir-fried chinese chicken w/ cashews
6 servings
Ingredients
Quantity | Ingredient |
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Directions
PREP: 15 MINUTES
MARINATE: 15 MINUTES
COOK: 5 MINUTES
SERVES: 6
Most of the time it takes to make this dish is devoted to slicing, chopping & assembling. The actual cooking time is only about 5 minutes. You'll be amazed at how authentic it tastes. You may say good bye to Chinese take out forever. 1 egg white, lightly beaten ¼ cup soy sauce 1 tbsp. + 1 tsp. cornstarch 1½ lbs. skinless, boneless chicken breasts cut into 1" cubes 1 tbsp. dry sherry 2 tsp.
cider vinegar 1 tsp. sugar ¼ cup vegetable oil ⅔ cup unsalted cashews 1" square of fresh ginger, peeled & quartered 2 scallions, sliced 1 can (8 oz.) water chestnuts, drained & sliced 1 medium green bell pepper, cut into ½" dice 1. in a medium sixe bowl, combine egg white, 1 tbsp. of the soy sauce & 1 tbsp. cornstarch. Add chicken cubes & toss to coat. Let stand 15 minutes. 2. Meanwhile, in a small bowl, combining remaining soy sauce, 1 tsp. cornstarch, sherry, vinegar & sugar; set seasoning sauce aside. 3. In a large frying pan or wok, heat oil over medium-high heat. Stir fry cashews for 1 minute; remove w/ a slotted spoon or Chinese strainer & drain on paper towels. Add chicken & stir fry until opaque, 2 ½ minutes; remove & set aside. 4. Discard all but 2 tbsp. oil. Add ginger, scallions & water chestnuts; stir fry 1 minute. Add chicken, bell pepper & reserved seasoning sauce. Cook, stirring, until thickened.
Discard ginger pieces; add reserved cashews. Serve over rice.
TO ALL Submitted By RICK WEAVER SUBJ I'VE LOST MY CASHEW CHICK On 10-11-95