Stir-fried chinese chicken with cashews

1 servings

Ingredients

Quantity Ingredient
1 Egg white; lightly beaten
¼ cup Soy sauce
1 tablespoon Cornstarch; (plus 1 tsp.)
1½ pounds Skinless boneless chicken br
1 tablespoon Dry sherry
2 teaspoons Cider vinegar
1 teaspoon Sugar
3 tablespoons Vegetable oil
⅔ cup Cashews; unsalted
1 teaspoon Fresh ginger; grated
2 Scallions; sliced
8 ounces Waterchestnuts; drained and
1 medium Green pepper; diced 1/2 in.

Directions

In a medium bowl, combine egg white, 1 tablespoon of the soy sauce, and 1 tablespoon cornstarch. Add chicken and toss to coat. Let stand 15 minutes.

Meanwhile, in a small bowl, combine remaining soy sauce, 1 teaspoon cornstarch, sherry, vinegar, and sugar; set aside.

In a large frying pan or wok heat oil over medium-high heat. Stir-fry cashews 1 minute; remove with a clotted spoon and drain on paper towels.

Add chicken and stir-fry until opaque, 2 to 3 minutes; remove and set aside.

Add ginger, scallions and water chestnuts; stir-fry 1 minute. Add chicken, green pepper and reserved seasoning sauce. Cook, stirring, until thickened. Add reserved cashews and serve over rice.

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