Stir-fried Chinese Chicken With Cashews

We still have the presence of sin, nay, the stirrings and workings of corruptions. These make us to have many a sad heart and wet eye. Yet Christ has thus far freed us from sin; it shall not have dominion. There may be the turbulence, but not the prevalence of sin. There may be the stirrings of corruption. It was said of Carthage that Rome was more troubled with it when half destroyed than when whole. So a godly man may be more troubled with sin when it is conquered than when it reigned. Sin will still work, but it is checked in its workings. They are rather workings for life than from life. They are not such uncontrolled workings as formerly. Sin is under command. Indeed, it may get advantage, and may have a tyranny in the soul, but it will never more be sovereign. I say, it may get into the throne of the heart and play the tyrant in this or that particular act of sin, but shall never more be as a king there. Its reign is over; you will never yield a voluntary obedience to sin. Sin is conquered, though it still has a being within you.

Samuel Bolton

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