Sweet and spicy cashew chicken
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Egg white, lightly beaten | |
| 1 | tablespoon | Gin |
| 1 | teaspoon | Cornstarch |
| 1 | Chicken breast, skinned, boned and cut into 1-inch | |
| Pieces | ||
| 3½ | tablespoon | Peanut oil |
| 1 | Garlic clove, minced | |
| 1 | tablespoon | Minced fresh ginger |
| 1 | medium | Green bell pepper, cored and cut into 1-inch |
| Pieces | ||
| 3 | Dried red chilies | |
| 3 | tablespoons | Hoisin sauce |
| 12 | Snow peas, strings removed | |
| 2 | ounces | Unsalted roasted cashews |
Directions
TWO SERVINGS
Blend egg white, gin and cornstarch in small bowl until smooth. Add chicken and stir to coat. Marinate at room temperature 20 minutes.
Drain chicken, discarding marinade.
Heat 2 Tbs oil in wok or heavy medium skillet over medium-high heat.
Add garlic and ginger and stir until golden, about 30 seconds. Add chicken and stir until just beginning to brown, 2 to 3 minutes.
Remove chicken; keep warm. Heat remaining 1½ Tbs oil. Add green pepper and chilies and stir until chilies darken, 2 to 3 minutes.
Discard chilies. Add 2 Tbs hoisin sauce and stir 1 minue. Add chicken, remaining hoisin sauce, snow peas and cashews and stir until heated through, 2 to 3 minutes. Serve chicken immediately.
Bon Appetit