Stir Fried Chinese Chicken W/Cashews
- 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.