Recipe: Stir-Fried Chinese Chicken with Cashews (from 365 Ways to Cook Chicken)

STIR-FRIED CHINESE CHICKEN WITH CASHEWS

1 egg white, lightly beaten
1/4 cup soy sauce, divided use
1 tablespoon and 1 teaspoon cornstarch, divided use
1 1/2 pounds boneless, skinless chicken breasts, cut in 1-inch cubes
1 tablespoon dry sherry
2 tablespoons cider vinegar
1 teaspoon sugar
1/4 teaspoon oil
2/3 cup unsalted cashews
1 (1-inch) piece ginger root, peeled and quartered
2 green onions, sliced
1 (8 ounce) can water chestnuts, drained and sliced
1 medium green bell pepper, diced in 1/2-inch pieces
Hot cooked rice (for serving)

In a medium bowl, combine egg white, 1 tablespoon of the soy sauce, and 1 tablespoon cornstarch. Add chicken cubes and toss to coat. Let stand 15 minutes.

Meanwhile, in a small bowl, combine remaining soy sauce, remaining 1 teaspoon cornstarch, sherry, vinegar, and sugar; set seasoning sauce aside.

In a large frying pan or wok, heat oil over medium-high heat. Stir-fry cashews 1 minute; remove with a slotted spoon or Chinese strainer and drain on paper towels.

Add chicken to the pan and stir-fry until opaque, 2-3 minutes; remove and set aside.

Discard all but 2 tablespoons oil. Add ginger, green onions and water chestnuts to the pan and stir-fry 1 minute.

Return the chicken to the pan along with green pepper, and reserved seasoning sauce. Cook, stirring until thickened.

Discard ginger pieces; add reserved cashews. Serve over rice.

Makes 6 servings
Source: 365 Ways to Cook Chicken by Cheryl Sedaker