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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
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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. 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 |
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.
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