Ingredients

• 1 1/2 lb chicken breasts, skinned, boned & cut into 1 cubes
• white rice, cooked
• 1 egg white
• 1 tbsp - soy sauce
• 1 tbsp - cornstarch
• 1/4 cup - soy sauce
• 1 tsp - cornstarch
• 2 tbsp - cider vinegar
• 1 tsp - sugar
• 1/4 cup - peanut oil
• 2/3 cup - unsalted cashews
• 1 inch square ginger, peeled and quartered
• 2 scallions, peeled and sliced
• 1 can water chestnuts, drained and sliced
• 1 medium green bell pepper, sliced

How to Make Stir Fried Chinese Chicken with Cashews

• Lightly beat the egg white in a small bowl.
• Add the first measures of soy sauce and corn-starch. Mix well.
• Add the chicken and toss thoroughly. Let the chicken stand for 15 minutes.
• Combine the second measure of soy sauce, the second measure of corn-starch, cider vinegar and sugar in a second small bowl.
• Mix very well.
• Set the sauce aside. Heat the oil in a large wok or skillet over a medium heat.
• Add the cashews. Stir fry for about one minute.
• Use a slotted spoon to remove the cashews.
• Set aside. Discard 1/3 of the oil.
• Add the ginger, sliced scallions and water chestnuts to the wok.
• Stir fry for one minute.
• Add the chicken cubes, green pepper and sauce.
• Cook, stirring constantly, until thickened. Discard the ginger pieces.
• Return the cashews to the wok. Serve over hot, cooked white rice.