Stir-fried chinese chicken with cashews

1 servings

Ingredients

QuantityIngredient
1Egg white; lightly beaten
¼cupSoy sauce
1tablespoonCornstarch; (plus 1 tsp.)
poundsSkinless boneless chicken br
1tablespoonDry sherry
2teaspoonsCider vinegar
1teaspoonSugar
3tablespoonsVegetable oil
cupCashews; unsalted
1teaspoonFresh ginger; grated
2Scallions; sliced
8ouncesWaterchestnuts; drained and
1mediumGreen pepper; diced 1/2 in.

Directions

In a medium bowl, combine egg white, 1 tablespoon of the soy sauce, and 1 tablespoon cornstarch. Add chicken and toss to coat. Let stand 15 minutes.

Meanwhile, in a small bowl, combine remaining soy sauce, 1 teaspoon cornstarch, sherry, vinegar, and sugar; set aside.

In a large frying pan or wok heat oil over medium-high heat. Stir-fry cashews 1 minute; remove with a clotted spoon and drain on paper towels.

Add chicken and stir-fry until opaque, 2 to 3 minutes; remove and set aside.

Add ginger, scallions and water chestnuts; stir-fry 1 minute. Add chicken, green pepper and reserved seasoning sauce. Cook, stirring, until thickened. Add reserved cashews and serve over rice.