Ingredients:
- 8 ounces (225 g) boneless chicken breasts, skinned and cut into 1/2 inch cubes
Marinade:
- 1 egg white
- 1 teaspoon salt
- 1 teaspoon cornstarch (corn flour)
- 5 fluid ounces (150 ml) cooking oil (vegetable or peanut)
- 2 ounces (50 grams) cashew nuts
- 2 teaspoons dry sherry or rice wine
- 1 tablespoon light soy sauce
- 1 tablespoon spring onions, finely chopped as garnish (if desired)
Directions:
- Add the marinade ingredients to the chicken cubes, mixing with chopsticks and adding the cornstarch last.
- Allow the chicken to marinate in the refrigerator for 15 - 20 minutes.
- While the chicken is marinating, mix together the dry sherry and light soy sauce and set aside.
- Heat the wok and add oil. When the oil is ready, add the chicken cubes and stir-fry on medium heat, stirring quickly to ensure that the chicken does not stick to the wok, until it turns white.
- Remove the chicken from the wok and set aside.
- Clean the wok with a paper towel and add one tablespoon of oil.
- When the oil is ready, add the cashews and stir-fry them for about 1 minute.
- Add the chicken, and the sherry/soy sauce mixture.
- Stir-fry the dish for about another 2 minutes.
- If you don't like raw spring onions, you can add them to the dish at this time.
- Otherwise, remove the dish from wok, garnish with spring onions, and serve.
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