Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

----------------------PREP: 15 MINUTES---------------------------

--------------------MARINATE: 15 MINUTES-------------------------

----------------------COOK: 5 MINUTES---------------------------

-------------------------SERVES: 6------------------------------

Most of the time it takes to make this dish is devoted to slicing,
chopping assembling. The actual cooking time is only about 5
minutes. You'll be amazed at how authentic it tastes. You may say
good bye to Chinese take out forever. 1 egg white, lightly beaten 1/4
cup soy sauce 1 tbsp. + 1 tsp. cornstarch 1 1/2 lbs. skinless,
boneless chicken breasts cut into 1" cubes 1 tbsp. dry sherry 2 tsp.
cider vinegar 1 tsp. sugar 1/4 cup vegetable oil 2/3 cup unsalted
cashews 1" square of fresh ginger, peeled quartered 2 scallions,
sliced 1 can (8 oz.) water chestnuts, drained sliced 1 medium green
bell pepper, cut into 1/2" dice 1. in a medium sixe bowl, combine egg
white, 1 tbsp. of the soy sauce 1 tbsp. cornstarch. Add chicken
cubes toss to coat. Let stand 15 minutes. 2. Meanwhile, in a small
bowl, combining remaining soy sauce, 1 tsp. cornstarch, sherry,
vinegar sugar; set seasoning sauce aside. 3. In a large frying pan
or wok, heat oil over medium-high heat. Stir fry cashews for 1
minute; remove w/ a slotted spoon or Chinese strainer drain on
paper towels. Add chicken stir fry until opaque, 2 1/2 minutes;
remove set aside. 4. Discard all but 2 tbsp. oil. Add ginger,
scallions water chestnuts; stir fry 1 minute. Add chicken, bell
pepper reserved seasoning sauce. Cook, stirring, until thickened.
Discard ginger pieces; add reserved cashews. Serve over rice.

TO ALL Submitted By RICK WEAVER SUBJ I'VE LOST MY CASHEW CHICK On
10-11-95

Browse by categories