Preparation / Directions:
Sweet and Sour Sauce: In a saucepan, mix water, white vinegar, brown
sugar, apple jelly and soy sauce. Heat until almost boiling, melting sugar
and jelly and add the amount desired of a mixture of cornstarch and cold
water to thicken the sauce to the consistency you want (for dipping
eggrolls, it needs to be thick).
Prepare chicken and vegetables as directed above. Prepare marinade by
mixing all ingredients well with a fork. Put chicken pieces in a large
bowl, pour marinade over and mix well to coat all the chicken pieces. Let
sit for at least 20 minutes. While waiting, make the sweet and sour sauce
and let simmer, stirring frequently, keeping it warm. In a wok or large
frying pan, heat oil until hot. Add cashew nuts and quick fry for 30
seconds. Remove from oil and set aside to drain (try not to leave any nut
pieces in the oil). Stir chicken and marinade, making sure all pieces are
coated. Quick fry chicken in the hot oil until pieces turn white. Remove
and drain chicken and set aside. Remove all oil from the pan except 3
Tbsp. of oil. Reheat oil and add vegetables. Stir fry until the onions
turn clear of color. Return chicken to pan with vegetables. Mix all
well. Add seasoning mixture and mix all well again. Remove from heat and
stir in cashews. Serve with eggrolls and fried rice. Spoon the sweet and
sour sauce over the chicken or use the sauce for your eggroll dip or both.
On the side, your guests get to choose. It is really wonderful either way.