Lemon cashew chicken

4 servings

Ingredients

Quantity Ingredient
⅓ cup Rice Wine or Dry Sherry
2 tablespoons Light Soy Sauce
1 Egg White
2 tablespoons Cornstarch
¼ teaspoon Ground White Pepper
1 pounds Skinless Chicken, Cut Into One-Inch Cubes
2 tablespoons Lemon Zest
1 tablespoon Minced Garlic
2 teaspoons Minced Ginger
1 Fresh Habanero Chile, Stem and Seeds Removed, Minced *
3 tablespoons Sugar
¼ cup Lemon Juice
1 cup Chicken Stock or Broth
Peanut Oil
1 tablespoon Cornstarch mixed with
2 tablespoons Water
1 cup Roasted Cashew Nuts

Directions

* Substitute ¼ ts ground Habanero chile.

Combine ½ of the rice wine or sherry, ½ 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, ½ 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.

Submitted By SYD BIGGER On 02-04-95

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