Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Egg white
2/3 c Unsalted cashews
1 tb Soy sauce
1 Inch square ginger; peeled
-and quartered
1 tb Cornstarch
1 1/2 lb Chicken breasts; boned, cut
Into 1" cubes
2 Scallions; peeled and sliced
8 oz Canned water chestnuts;
-drained and sliced
1/4 c Soy sauce
1 ts Cornstarch
1 md Green bell pepper; cored,
-seeded and sliced
1 tb Dry sherry
2 tb Cider vinegar
1 ts Sugar
1/4 c Peanut oil
Cooked white rice

Lightly beat egg white in a small bowl. Add 1 tbs soy sauce and 1 tbs
cornstarch and mix well. Add the chicken and toss throughly. Let
stand for 15 minutes. Combine 1/4 soy sauce, 1 tsp cornstarch,
sherry, cider vinegar, and sugar in a second small bowl. Mix very
well and set aside. Heat oil in wok and add cashews. Stir-fry for
about 1 minute and remove with slotted spoon and set aside. Discard
1/3 the oil. Add ginger, sliced scallions and water chestnuts to
wok. Stir-fry for 1 minute. Add the chicken cubes, green peppers and
sauce. Cook, stirring constantly, until thickened. Discard ginger and
return cashews to wok. Serve over hot cooked white rice.

formatted by Lisa Crawford, Easter 1996

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