Chicken W/Cashews

Our version of Cashew Chicken...YUMMY!! I use boneless, skinless chicken breasts & low sodium soy sauce. You could add really any vegetables you like in stir fry. We also add a large can of pineapple chunks (save the juice). I use the juice to thin the sauce as we like ours a little less thick. We serve over rice.

• Ready In: 35 mins
• Serves: 12

Ingredients

• 6  whole chicken breasts
• 6  egg whites, lightly beaten
• 6  tablespoons cornstarch
• 3⁄4 teaspoon salt
• 1  large green pepper, sliced
• 3⁄4 cup dry-roasted cashews (optional)
• 6 -8  scallions, whites only
• 3  garlic cloves, minced
• 1  tablespoon ground ginger
• 2  cups  corn oil

• Sauce Choy

• 1⁄2 cup dry sherry
• 1⁄3 cup soy sauce
• 6  tablespoons water
• 4  tablespoons sugar
• 4  tablespoons cornstarch
• 3  tablespoons white vinegar
• 1  tablespoon  oil

Directions

1. Skin & bone chicken. Cut into 1/2" cubes.
2. With your hands, mix chicken w/egg whites, cornstarch and salt in large mixing bowl. Make sure the chicken is coated thoroughly. Set mixture aside.
3. Mix together the green pepper, cashews, scallions, garlic, ginger & set aside in a bowl.
4. Pour oil in wok or large deep sided frying pan over med. heat. Fry chicken pieces. Cook a few minutes until done, drain.
5. Discard all but about 2 tsp oil. Add the cashew mixture. Cook 1-2 minutes until the green pepper is just tender or your desired doneness.
6. Add the chicken back to the wok & stir in Sauce Choy. Bring sauce to a boil for about 1 minute coating the chicken & vegetables. (Add pineapple juice a bit at a time to thin sauce if desired.)
7. Serve at once.