Lemon Cashew Chicken
chicken, chinese, poultry, sauces
1/3 cup rice wine or dry sherry
2 tablespoon light soy sauce
1 egg white
2 tablespoon cornstarch
1/4 teaspoon ground white pepper
1 lb skinless chicken, cut into one-inch; cubes
2 tablespoon lemon zest
1 tablespoon minced garlic
2 teaspoon minced ginger
1 fresh habanero chile, stem and seed; s removed, minced *
3 tablespoon sugar
1/4 cup lemon juice
1 cup chicken stock or broth
1 peanut oil
1 tablespoon cornstarch mixed with
2 tablespoon water
1 cup roasted cashew nuts
* Substitute 1/4 ts ground Habanero chile.
Combine 1/2 of the rice wine or sherry, 1/2 of the soy sauce, egg white, cornstarch and white pepper. Toss the chicken in the mixture and marinate for 10 minutes.
Combine the remaining white wine, remaining soy sauce, 1/2 of the lemon zest, the garlic, ginger and Habanero chile in a bowl. Then mix in the sugar, lemon juice and broth to make a sauce.
Heat the oil to 350 degrees and fry the chicken for a couple of minutes or until lightly browned. Remove and drain.
Pour off all but 1 tablespoon of the oil. Add the lemon zest garlic mix and stir fry for 10 seconds.
Add the sauce and bring to a boil. Slowly stir in just enough cornstarch to thicken. Return the chicken to the sauce, add the cashews, and heat.
Garnish with the remaining lemon zest and serve.
Heat Scale: Hot
From: Chile Pepper Magazine, April, 1994.
Typed by Syd Bigger.
From: Neysa Dormish Date: 31 Aug 97 National Cooking Echo Ä
Yield: 4 servings