Recipe - Stir Fried Chinese Chicken Wcashews

1 Egg White
1 tablespoon Soy Sauce
1 tablespoon Cornstarch
1 One half pound Chicken Breasts, Skinned,
Boned & Cut Into 1" Cubes
One fourth cup Soy Sauce
1 teaspoon Cornstarch
1 tablespoon Dry Sherry
2 tablespoon Cider Vinegar
1 teaspoon Sugar
One fourth cup Peanut Oil
2/3 cup Unsalted Cashews
1 Inch Square of Ginger,
Peeled & Quartered
2 Scallions, Peeled & Sliced
8 ounce Canned Water Chestnut,
Drained & Sliced
1 md Green Bell Pepper, Cored,
Seeded & Sliced
White Rice, Cooked

Lightly beat the egg white in a small bowl. Add the first measures of soy
sauce and cornstarch. Mix well. Add the chicken. Toss thoroughly. Let stand
for 15 minutes. Combine the second measure of soy sauce, the second measure
of cornstarch, the sherry, cider vinegar and sugar in a second small bowl.
Mix very well. Set the sauce aside. Heat the oil in a large wok or skillet
over medium heat. Add the cashews. Stir fry for about 1 minute. Use a
slotted spoon to remove the cashews. Set aside. Discard 1/3 of the oil. Add
the ginger, cut or sliced up scallions and water chestnuts to the wok. Stir fry for 1
minute. Add the chicken cubes, green pepper and sauce. Cook, stirring
constantly, until thickened. Discard the ginger pieces. Return the cashews
to the wok. Serve over hot, cooked white rice.

Posted to EATL Digest 10 Sep 96

From: Joel Ehrlich Joel.Ehrlich@SALATA.COM

Date: Tue, 10 Sep 1996 10:15:12 0800