Stir-Fried Chinese Chicken with Cashews

1 egg while, lightly beaten
1/4 cup soy sauce
1 T plus 1 t. cornstarch
1.5 lbs skinless, boneless chicken breasts, cut into 1” cubes
1 T dry sherry
2 t. cider vinegar
1 t. sugar
1/4 cup oil
2/3 c unsalted cashews
1 “ square ginger, peeled and 1/4-ed
2 scallions, sliced
1 can (8 oz.) water chestnuts
1 med green bell pepper, in 1/2 “ dice


Directions:  Combine egg white, 1 T. soy sauce & 1 T. cornstarch. Add chicken, toss to coat. Let stand 15 minutes. In another bowl, combine remaining soy sauce, cornstarch, sherry, vinegar, & sugar, Set aside. Heat oil over medium-high heat. Stir-fry cashews 1 minute. Remove. Add chicken and stir-fry until opaque, 2-3 minutes. Remove. Discard all but 2 T oil. Add ginger, scallions, & water chestnuts, stir-fry 1 minute. Add remaining ingredients. (except cashews) until thickened. Discard ginger add cashews. Serve over rice.

Recipe Contributor:  Julie Shea