Stir-Fried Chinese Chicken With Cashews

Recipe Ingredients

1		Egg white - lightly beaten
1/4 cup	59ml	Soy sauce
1 tablespoon	15ml	Cornstarch - (plus 1 tsp.)
1 1/2 lbs	681g / 24oz	Skinless boneless chicken breasts - cut in 1-in. Cubes
1 tablespoon	15ml	Dry sherry
2 teaspoons	10ml	Cider vinegar
1 teaspoon	5ml	Sugar
3 tablespoons	45ml	Vegetable oil
2/3 cup	157ml	Cashews - unsalted
1 teaspoon	5ml	Fresh ginger - grated
2		Scallions - sliced
1		Water chestnuts - drained and sliced
1		Green pepper - diced 1/2 in. (medium)

Recipe Instructions

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.

Source:
MONDAY TO FRIDAY SHOW #MF6605

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