| Stir Fried Chicken & Cashews ~ 1 egg white ~~~~~ * Group 1 1 tbsp soy sauce 1 tbsp cornstarch ~~~~~ 1½ pound chicken breasts, skinned, boned & cut into 1" cubes ~~~~~ * Group 2 ¼ cup soy sauce 1 tsp cornstarch 1 tbsp dry sherry 2 tbsp cider vinegar 1 tsp sugar ~~~~~ ¼ cup peanut oil 2/3 cup unsalted cashews ~~~~~ * Group 3 1 inch square of ginger, peeled and quartered 2 scallions, peeled and sliced 8 oz canned water chestnuts, drained and sliced ~~~~~ 1 med green bell pepper, sliced pai fan ~ white rice, cooked 1. Lightly beat the egg white in a small bowl. Add ( Group 1). Mix well. Add the chicken. Toss thoroughly. Let stand for 15 minutes. 2. Combine ( Group 2 ) in a second small bowl. Mix very well. Set the sauce aside. 3. Heat the oil in a large wok or skillet over medium heat. Add the cashews. Stir fry for about 1 minute. Use a slotted spoon to remove the cashews. Set aside. 4. Discard 1/3 of the oil. Add ( Group 3 ) to the wok. Stir fry for 1 minute. Add the chicken cubes, green pepper and sauce( Group 2 ). Cook, stirring constantly, until thickened. Discard the ginger pieces. Return the cashews to the wok. 5. Serve over hot, cooked white rice. Serves 6 |
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