Stir-fried chicken with cashews and green onion

 

     Using boneles chicken breasts in that stir-fried takes all effort out of this dish. Serve over rice or noodles, if you wish. Garnish with green onions.

Makes 4 servings

• 1 egg white
• 1 tablespoon + 1 teaspoon cornstarch
• 2 tablespoon soy sauce
• 1 pound boneless, skinned chicken breasts, cubed
• 1 teaspoon sugar
• ¼ cup chicken broth
• 1 tablespoon dry sherry or chicken broth
• ½ cup unsalted cashews
• 3 tablespoons peanut oil
• One-third cup sliced green onion
• ¼ teaspoon crushed red pepper flakes

1. Mix together egg white, the 1 tablespoon cornstarch and 1 tablespoon soy sauce in small bowl.
2. Add chicken ; stir to coat all pieces and let stand 15 minutes.
3. Stir together sugar, chicken broth, sherry, the remaining 1 teaspoon cornstarch and remaining 1 tablespoon soy sauce in small bowl until smooth.
4. Sauté cashews in 1 tablespoon oil in large skillet or wok over medium heat until lightly browned on all sides ; remove and reserve.
5. Drain chicken mixture in strainer ; heat remaining 2 tablespoons oil in skillet.
6. Add chicken ; stir-fry over medium-high heat until browned on all sided, stirrnig constantly.
7. Add green onion and pepper flakes ; stir-fry 30 seconds longer.
8. Stir chicken broth mixture again ; add to skillet along with cashews.
9. Cook until mixture is bubbly and thickened.

BON APPÉTIT