Yield: 1 servings
Measure | Ingredient |
---|---|
1 \N | 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 \N | Scallions; sliced |
8 ounces | Waterchestnuts; drained and |
1 medium | Green pepper; diced 1/2 in. |
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.