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Stir Fried Chinese Chicken With Cashews

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      Title: STIR FRIED CHINESE CHICKEN WITH CASHEWS
 Categories: Stir-fry, Meat/poul, Chinese, Ethnic
      Yield: 6 Servings
 
      1    Egg white
    2/3 c  Unsalted cashews
      1 tb Soy sauce
      1    Inch square ginger; peeled
           -and quartered
      1 tb 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 ts Cornstarch
      1 md Green bell pepper; cored,
           -seeded and sliced
      1 tb Dry sherry
      2 tb Cider vinegar
      1 ts Sugar
    1/4 c  Peanut oil
           Cooked white rice
 
  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
 
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