 |
Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
Perfect entree for summer-the cool lemony taste goes perfectly with the chicken :P Ingredients:
1 1/4 lbs boneless skinless chicken breasts, cut into thin strips |
1 egg white |
4 teaspoons cornstarch |
3 tablespoons vegetable oil |
2 garlic cloves, finely chopped |
1 inch piece gingerroot, shredded |
1/2 cup cashews |
1 cup green beans, thinly sliced into 2-in pieces |
1 tablespoon sesame seeds |
3 tablespoons lemon juice |
1 tablespoon sugar |
1 tablespoon soy sauce |
5 tablespoons chicken bouillon |
4 scallions, cut into 2-in pieces and then into thin strips |
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.
|
|