Stir-Fried Chinese Chicken With Cashews

Course : Chinese
Serves: 1
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1 large egg white lightly beaten
1/4 cup soy sauce
1 tablespoon cornstarch -- (plus 1 tsp.)
1 1/2 pounds skinless boneless chicken breasts -- cut in 1-in. cubes
1 tablespoon dry sherry
2 teaspoons cider vinegar
1 teaspoon sugar
3 tablespoons vegetable oil
2/3 cup cashews -- unsalted
1 teaspoon fresh ginger -- grated
2 medium scallions -- sliced
8 ounces water chestnuts -- drained and sliced
1 medium green pepper -- diced 1/2 in.

Preparation / 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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