Stir-fried Chinese Chicken With Cashews
1 egg white, lightly beaten
1 T soy sauce
1 T cornstarch
1 1/2 lb skinless, boneless, chicken breasts, cut into 1 in. cubes
1/4 cup soy sauce
1 t cornstarch
1 T dry sherry
2 t cider vinegar
1 t sugar
1/4 cup oil
2/3 cup unsalted cashews
1 inch-square fresh ginger, peeled and quartered
2 scallions, sliced
8 oz can water chestnuts, drained and sliced
1 med. green pepper, sliced
In a medium bowl combine egg white, soy and cornstarch. Add chicken.
Toss to coat and let stand for 15 minutes.
In another small bowl mix soy, cornstarch, sherry, vinegar and
sugar. Mix well and set aside.
In a large frying pan or wok, heat oil over medium heat, then add
cashews. Stir-fry for about 1 minute, then remove with slotted
spoon. Add chicken then stir-fry until opaque (2-3 min.), remove
and set aside.
Discard all but 2 T of the oil and add ginger, scallions and water
chestnuts. Stir-fry 1 minute. Add chicken, green pepper and sauce.
Cook, stirring until thickened. Discard ginger pieces, add cashews.
Serve over rice.