Stir Fried Chinese Chicken With Cashews

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Title: STIR FRIED CHINESE CHICKEN WITH CASHEWS
Categories: Stir-fry, Meat/poul, Chinese, Ethnic
Yield: 6 servings

1 Egg white
2/3 c Unsalted cashews
1 tb Soy sauce
1 Inch square ginger; peeled
-and quartered
1 tb Cornstarch
1 1/2 lb Chicken breasts; boned, cut
Into 1" cubes
2 Scallions; peeled and sliced
8 oz Canned water chestnuts;
-drained and sliced
1/4 c Soy sauce
1 ts Cornstarch
1 md Green bell pepper; cored,
-seeded and sliced
1 tb Dry sherry
2 tb Cider vinegar
1 ts Sugar
1/4 c Peanut oil
Cooked white rice

Lightly beat egg white in a small bowl. Add 1 tbs soy
sauce and 1 tbs cornstarch and mix well. Add the
chicken and toss throughly. Let stand for 15 minutes.
Combine 1/4 soy sauce, 1 tsp cornstarch, sherry, cider
vinegar, and sugar in a second small bowl. Mix very
well and set aside. Heat oil in wok and add cashews.
Stir-fry for about 1 minute and remove with slotted
spoon and set aside. Discard 1/3 the oil. Add
ginger, sliced scallions and water chestnuts to wok.
Stir-fry for 1 minute. Add the chicken cubes, green
peppers and sauce. Cook, stirring constantly, until
thickened. Discard ginger and return cashews to wok.
Serve over hot cooked white rice.

formatted by Lisa Crawford, Easter 1996

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