Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/3 c Rice Wine or Dry Sherry 1 Fresh Habanero Chile, Stem
2 tb Light Soy Sauce -and Seeds Removed, Minced *
1 Egg White 3 tb Sugar
2 tb Cornstarch 1/4 c Lemon Juice
1/4 ts Ground White Pepper 1 c Chicken Stock or Broth
1 lb Skinless Chicken, Cut Into Peanut Oil
-One-Inch Cubes 1 tb Cornstarch mixed with
2 tb Lemon Zest 2 tb Water
1 tb Minced Garlic 1 c Roasted Cashew Nuts
2 ts Minced Ginger

* Substitute 1/4 ts ground Habanero chile.

Combine 1/2 of the rice wine or sherry, 1/2 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, 1/2 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

Browse by categories