Prep 30 mins
Cook 0 mins
Looks like a lot of work, but well worth it.
- 1 egg white
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1 1⁄2 lbs boneless skinless chicken breasts, cut into 1-inch cubes
- 1⁄4 cup soy sauce
- 1 teaspoon cornstarch
- 1 tablespoon dry sherry
- 2 tablespoons cider vinegar
- 1 teaspoon sugar
- 1⁄4 cup peanut oil
- 2⁄3 cup unsalted cashews
- 1 inch ginger, peeled and quartered
- 2 scallions, peeled and sliced
- 1 (8 ounce) can water chestnuts, drained and sliced
- 1 medium green bell pepper, sliced
- 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.