| Ingredients | Direction |
|---|---|
| 1 egg white 1 Tbsp soy sauce 1 Tbsp cornstarch 1 1/2 lb chicken breasts, skinned, boned & cut into 1" cubes 1/4 cup soy sauce 1 tsp cornstarch 1 Tbsp dry sherry 2 Tbsp cider vinegar 1 tsp sugar 1/4 cup peanut oil 2/3 cup unsalted cashews 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 white rice, cooked |
Lightly beat the egg white in a small bowl. Add the first measures of soy sauce and cornstarch. Mix well. Add the chicken. Toss thoroughly. Let stand for 15 minutes. Combine the second measure of soy sauce, the second measure of cornstarch, the sherry, cider vinegar and sugar in a second small bowl. Mix very well. Set the sauce aside. 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. Discard 1/3 of the oil. Add the ginger, sliced scallions and water chestnuts to the wok. Stir fry for 1 minute. Add the chicken cubes, green pepper and sauce. Cook, stirring constantly, until thickened. Discard the ginger pieces. Return the cashews to the wok. Serve over hot, cooked white rice. |