Chinese Chicken with Cashews
Print RecipeIngredients
- 1 egg white
- 1 T dry sherry
- 1 tsp salt
- 1/8 tsp white pepper
- 1 tsp cornstarch
- 2 half-breasts chicken
- 1/2 c peanut oil
- 1 c roasted cashews (4 oz)
- 1 piece green onion; chopped
- 1 piece green or red pepper; cut into squares
- 1 c canned sliced bamboo shoots (8 oz)
- 1 T dry sherry
- 1 T soy sauce
- 1 tsp sugar
- 1 tsp cornstarch mixed with 1 t water
- rice
Instructions
1
Cook rice.
2
Beat egg white lightly with a fork and mix in 1 T sherry, salt, pepper, and cornstarch. Slice chicken into 1-inch slices, add to egg white mixture, and turn pieces to coat them.
3
Heat 3 T oil in a wok or skillet over high heat. Add chicken and stir-fry until golden. Remove from heat.
4
Heat 3 T oil and fry cashews gently until golden-brown. Remove with a slotted spoon and drain on paper towels.
5
Add remaining oil to pan, heat, and stir-fry green onion, green pepper, and bamboo shoots for 1 minute. Add remaining tablespoon of sherry with soy sauce, sugar, and cornstarch mixed with water. Stir until thickened. Add chicken, turn to coat with sauce, and heat through. Sprinkle with cashews and serve over rice.
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