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CATEGORY CUISINE TAG YIELD
Meats, Eggs, Grains Chinese Chinese, Ethnic, Meat/poul, Stir-fry 6 Servings

INGREDIENTS

1 Egg white
2/3 c Unsalted cashews
1 T Soy sauce
1 Inch square ginger, peeled
and quartered
1 T Cornstarch
1 1/2 lb Chicken breasts, boned cut
Into 1" cubes
2 Scallions, peeled and sliced
8 oz Canned water chestnuts
drained and sliced
1/4 c Soy sauce
1 t Cornstarch
1 Green bell pepper, cored
seeded and sliced
1 T Dry sherry
2 T Cider vinegar
1 t Sugar
1/4 c Peanut oil
Cooked white rice

INSTRUCTIONS

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 1/4 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. Stir-fry for  about 1
minute and remove with slotted spoon and set aside.  Discard  1/3 the
oil.  Add ginger, sliced scallions and water chestnuts to  wok.
Stir-fry 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

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 350
Calories From Fat: 118
Total Fat: 13.2g
Cholesterol: 96.4mg
Sodium: 541.5mg
Potassium: 433.5mg
Carbohydrates: 17.2g
Fiber: 1.7g
Sugar: 2.5g
Protein: 37.8g


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