Recipe - Lemon Cashew Chicken

1/3 cup Rice Wine or Dry Sherry
2 tablespoon Light Soy Sauce
1 Egg White
2 tablespoon Cornstarch
One fourth teaspoon Ground White Pepper
1 pound Skinless Chicken, Cut Into
OneInch Cubes
2 tablespoon Lemon Zest
1 tablespoon Minced Garlic
2 teaspoon Minced Ginger
1 Fresh Habanero Chile, Stem
and Seeds Removed, Minced *
3 tablespoon Sugar
One fourth cup Lemon Juice
1 cup Chicken Stock or Broth
Peanut Oil
1 tablespoon Cornstarch mixed with
2 tablespoon Water
1 cup Roasted Cashew Nuts

* Substitute One fourth teaspoon ground Habanero chile.

Combine One half of the rice wine or sherry, One half 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, One half 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.