Stir-Fried Chinese Chicken W/ Cashews
chicken, chinese, nuts
1 most of the time it takes to
1 make this dish is devoted to
1 slicing, chopping &
1 assembling the actual
1 cooking time is only about 5
1 minutes you'll be amazed
1 at how authentic it tastes.
1 you may say good bye to
1 chinese take out forever.
1 egg white, lightly beaten 1/4 cup soy sauce 1 tbsp. + 1 tsp. cornstarch 1 1/2 lbs. skinless, boneless chicken breasts cut into 1" cubes 1 tbsp. dry sherry 2 tsp. cider vinegar 1 tsp. sugar 1/4 cup vegetable oil 2/3 cup unsalted cashews 1" square of fresh ginger, peeled & quartered 2 scallions, sliced 1 can (8 oz.) water chestnuts, drained & sliced 1 medium green bell pepper, cut into 1/2" dice
1. in a medium sixe bowl, combine egg white, 1 tbsp. of the soy sauce & 1 tbsp. cornstarch. Add chicken cubes & toss to coat. Let stand 15 minutes.
2. Meanwhile, in a small bowl, combining remaining soy sauce, 1 tsp. cornstarch, sherry, vinegar & sugar; set seasoning sauce aside.
3. In a large frying pan or wok, heat oil over medium-high heat. Stir fry cashews for 1 minute; remove w/ a slotted spoon or Chinese strainer & drain on paper towels. Add chicken & stir fry until opaque, 2 1/2 minutes; remove & set aside.
4. Discard all but 2 tbsp. oil. Add ginger, scallions & water chestnuts; stir fry 1 minute. Add chicken, bell pepper & reserved seasoning sauce. Cook, stirring, until thickened. Discard ginger pieces; add reserved cashews. Serve over rice.
Prep: 15 minutes Marinate: 15 minutes Cook: 5 minutes
Yield: 6 servings