Stir-fried chinese chicken with cashews
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Egg white; lightly beaten | |
| ¼ | cup | Soy sauce |
| 1 | tablespoon | Cornstarch; (plus 1 tsp.) |
| 1½ | pounds | Skinless boneless chicken br |
| 1 | tablespoon | Dry sherry |
| 2 | teaspoons | Cider vinegar |
| 1 | teaspoon | Sugar |
| 3 | tablespoons | Vegetable oil |
| ⅔ | cup | Cashews; unsalted |
| 1 | teaspoon | Fresh ginger; grated |
| 2 | Scallions; sliced | |
| 8 | ounces | Waterchestnuts; drained and |
| 1 | medium | Green 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.