| Ingredients | Direction |
|---|---|
| 8 ounces (225 g) boneless chicken breasts, skinned and cut into 1/2 inch cubes 5 ounces cooking oil 2 ounces cashew nuts 2 teaspoons dry sherry or rice wine 1 tablespoon soy sauce 1 tablespoon spring onions, finely chopped as garnish Sauce Marinade 1 egg white 1 teaspoon salt 1 teaspoon cornstarch See Comment |
Add the marinade ingredients to the chicken cubes, mixing with chopsticks and adding the cornstarch last. Allow the chicken to marinate in the refrigerator for 15 - 20 minutes. While the chicken is marinating, mix together the dry sherry and soy sauce and set aside. Heat the wok and add oil. When the oil is ready, add the chicken cubes and stir-fry, stirring quickly to ensure that the chicken does not stick to the wok, until it turns white. Remove the chicken from the wok and set aside. Clean the wok with a paper towel and add one tablespoon of oil. When the oil is ready, add the cashews and stir-fry them for about 1 minute. Add the chicken, and the sherry/soy sauce mixture. Stir-fry the dish for about another 2 minutes. If you don't like raw spring onions, you can add them to the dish at this time. Otherwise, remove the dish from wok, garnish with spring onions, and serve. |