Total Time
25mins
Prep 15 mins
Cook 10 mins

Perfect entree for summer--the cool lemony taste goes perfectly with the chicken :P

Ingredients Nutrition

Directions

  1. Place the chicken on a plate. Lightly beat the egg white and mix in half the cornstarch. Pour over the chicken and toss together.
  2. Place the vegetable oil in a wok or large heavy skillet. Heat until hot. Add the garlic, ginger and cashews and fry until golden. Remove the nuts with a slotted spoon and drain.
  3. Mix the the chicken and stir fry for 2-3 minutes, add the beans and sesame seeds and stir fry for 2 minutes.
  4. Mix the remaining cornstarch with the lemon juice, sugar, sherry, soy sauce and chicken bouillon. Add to the wok and heat until thickened. Stir in the cashews.
  5. Stir in the scallions, cook for 30 seconds, then serve garnished with lemon and parsley.

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