Recipe - Stir-Fried Spicy Velvet Chicken With Snow Peas And Cashews

=== FOR CHICKEN ===
1 pound Boneless skinless chicken
breasts
One half teaspoon Salt
1 tablespoon Dry rice wine or dry sherry
1 lg Egg white; whisked just
until
Broken up
1 tablespoon Cornstarch
1 tablespoon Vegetable oil
4 cup Water
=== FOR SAUCE ===
5 One half teaspoon Cornstarch
5 One half tablespoon Dry rice wine or dry sherry
2 tablespoon Dark soy sauce
5 One half tablespoon Rice vinegar
1 teaspoon Granulated sugar
One half teaspoon Salt
5 One half teaspoon Dark sesame oil
=== FOR STIRFRY ===
2 tablespoon Vegetable oil
4 Dried red chili peppers
1 Piece Fresh ginger (1");
chopped
One half pound Snow peas; cut in thirds
On the diagonal
One half cup Salted cashews

To prepare chicken: Cut breasts into 1/2inch cubes, slicing first
lengthwise with the grain, then across into cubes. Put cubes in a bowl with
salt and rice wine. Mix well, then add egg white, cornstarch and 1
tablespoon oil; stir until coated. Cover and chill for 30 to 60 minutes.
Bring water to a boil in a medium pan. Add chicken, stirring to separate
the pieces. Bring the water back to a boil; simmer 1 minute, stirring
constantly. Drain in a colander; let cool to room temperature. Meanwhile,
prepare sauce: Whisk together cornstarch, rice wine, soy sauce, rice
vinegar, sugar, salt and sesame oil. To stirfry: Heat wok over high heat
for 30 seconds. Drizzle in oil to coat bottom and sides; heat 30 seconds.
Lower heat. Add chilies; toss until they begin to brown, about 1 minute.
Add ginger; stirfry a few seconds. Discard chilies. Increase heat to high.
Add snow peas; stirfry 30 to 60 seconds, until just starting to wilt. Add
chicken; stirfry until very hot, about 30 to 60 seconds. Give sauce a
quick stir and add to wok, tossing to coat chicken and peas. Stir in
cashews; heat briefly. Taste and adjust seasoning. Yields 4