Chicken W/Cashews

Ingredients

• 6 whole chicken breasts
• 6 egg whites, lightly beaten
• 6 tablespoons cornstarch
• 3/4 teaspoon salt
• 1 large green pepper, sliced
• 3/4 cup dry-roasted cashews (optional)
• 6-8 scallions, whites only
• 3 garlic cloves, minced
• 1 tablespoon ground ginger
• 2 cups corn oil

Sauce Choy

• 1/2 cup dry sherry
• 1/3 cup soy sauce
• 6 tablespoons water
• 4 tablespoons sugar
• 4 tablespoons cornstarch
• 3 tablespoons white vinegar
• 1 tablespoon oil

Directions

1. 1

   Skin & bone chicken. Cut into 1/2" cubes.

2. 2

   With your hands, mix chicken w/egg whites, cornstarch and salt in large mixing bowl. Make sure the chicken is coated thoroughly. Set mixture aside.

3. 3

   Mix together the green pepper, cashews, scallions, garlic, ginger & set aside in a bowl.

4. 4

   Pour oil in wok or large deep sided frying pan over med. heat. Fry chicken pieces. Cook a few minutes until done, drain.

5. 5

   Discard all but about 2 tsp oil. Add the cashew mixture. Cook 1-2 minutes until the green pepper is just tender or your desired doneness.

6. 6

   Add the chicken back to the wok & stir in Sauce Choy. Bring sauce to a boil for about 1 minute coating the chicken & vegetables. (Add pineapple juice a bit at a time to thin sauce if desired.)

7. 7

   Serve at once.