| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Meats, Grains | Chinese | 6 | Servings | |
INGREDIENTS
| 1 | Egg White | |
| 1 | tb | Soy Sauce |
| 1 | tb | Cornstarch |
| 1 1/2 | lb | Chicken Breasts, Skinned, Boned & Cut Into 1" Cubes |
| 1/4 | c | Soy Sauce |
| 1 | ts | Cornstarch |
| 1 | tb | Dry Sherry |
| 2 | tb | Cider Vinegar |
| 1 | ts | Sugar |
| 1/4 | c | Peanut Oil |
| 2/3 | c | Unsalted Cashews |
| 1 | Inch Square of Ginger, Peeled & Quartered | |
| 2 | Scallions, Peeled & Sliced | |
| 8 | oz | Canned Water Chestnut, Drained & Sliced |
| 1 | md | Green Bell Pepper, Cored, Seeded & Sliced |
| White Rice, Cooked |
INSTRUCTIONS
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, sliced 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 EAT-L Digest 10 Sep 96 From: Joel Ehrlich <Joel.Ehrlich@SALATA.COM> Date: Tue, 10 Sep 1996 10:15:12 -0800
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