Recipe - Stir-Fried Chinese Chicken With Cashews

1 Egg white
2/3 cup Unsalted cashews
1 tablespoon Soy sauce
1 Inch square ginger; peeled
and quartered
1 tablespoon Cornstarch
1 One half pound Chicken breasts; boned, cut
Into 1" cubes
2 Scallions; peeled and cut or sliced up
8 ounce Canned water chestnuts;
drained and cut or sliced up
One fourth cup Soy sauce
1 teaspoon Cornstarch
1 md Green bell pepper; cored,
seeded and cut or sliced up
1 tablespoon Dry sherry
2 tablespoon Cider vinegar
1 teaspoon Sugar
One fourth cup 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 One fourth 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. Stirfry for about 1 minute and remove with slotted
spoon and set aside. Discard 1/3 the oil. Add ginger, cut or sliced up scallions
and water chestnuts to wok. Stirfry 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini