Stir-fried spicy velvet chicken with snow peas and cashews

4 servings

Ingredients

Quantity Ingredient
=== FOR CHICKEN ===
1 pounds Boneless skinless chicken breasts
½ teaspoon Salt
1 tablespoon Dry rice wine or dry sherry
1 large Egg white; whisked just until
Broken up
1 tablespoon Cornstarch
1 tablespoon Vegetable oil
4 cups Water
=== FOR SAUCE ===
5½ teaspoon Cornstarch
5½ tablespoon Dry rice wine or dry sherry
2 tablespoons Dark soy sauce
5½ tablespoon Rice vinegar
1 teaspoon Granulated sugar
½ teaspoon Salt
5½ teaspoon Dark sesame oil
=== FOR STIR-FRY ===
2 tablespoons Vegetable oil
4 Dried red chili peppers
1 Piece Fresh ginger - (1\"); chopped
½ pounds Snow peas; cut in thirds
On the diagonal
½ cup Salted cashews

Directions

To prepare chicken: Cut breasts into ½-inch cubes, slicing first lengthwise with the grain, then across into cubes. Put cubes in a bowl with salt and rice wine. Mix well, then add egg white, cornstarch and 1 tablespoon oil; stir until coated. Cover and chill for 30 to 60 minutes.

Bring water to a boil in a medium pan. Add chicken, stirring to separate the pieces. Bring the water back to a boil; simmer 1 minute, stirring constantly. Drain in a colander; let cool to room temperature. Meanwhile, prepare sauce: Whisk together cornstarch, rice wine, soy sauce, rice vinegar, sugar, salt and sesame oil. To stir-fry: Heat wok over high heat for 30 seconds. Drizzle in oil to coat bottom and sides; heat 30 seconds.

Lower heat. Add chilies; toss until they begin to brown, about 1 minute.

Add ginger; stir-fry a few seconds. Discard chilies. Increase heat to high.

Add snow peas; stir-fry 30 to 60 seconds, until just starting to wilt. Add chicken; stir-fry until very hot, about 30 to 60 seconds. Give sauce a quick stir and add to wok, tossing to coat chicken and peas. Stir in cashews; heat briefly. Taste and adjust seasoning. Yields 4 servings.

Comments: This recipe, which is not as difficult as it may look, demonstrates a technique called "velveting. "Anne Willan, author of "Cook It Right,"explains that velveting seals the chicken and keeps it from drying out in the hot wok.

Recipe Source: St. Louis Post-Dispatch - 10-19-1998 Formatted for MasterCook by Susan Wolfe - vwmv81a@...

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