Chinese chicken with cashews

Chinese chicken with cashews

By
From
Encyclopedia of Food and Cookery
Serves
3-4

Ingredients

Quantity Ingredient
1 egg white
2 tablespoons dry sherry
1 teaspoon salt
pinch freshly ground white pepper
1 teaspoon cornflour
2 chicken half-breasts, skinned and boned
125ml peanut oil
155g roasted cashews, shelled
1 shallot, chopped
1 small green or red pepper, seeded and cut into 1 cm squares
250g tinned bamboo shoots, sliced
1 tablespoon soy sauce
1 teaspoon sugar
1 teaspoon cornflour, mixed with 1 tablespoon water
rice, boiled and hot, to serve

Method

  1. Beat egg white lightly with a fork and mix in 1 tablespoon sherry, the salt, pepper and cornflour. Slice chicken into 2.5 cm slices, add to egg white mixture and turn pieces to coat them.
  2. Heat 3 tablespoons oil in wok or frying pan over high heat. Add chicken and stir-fry until golden. Remove with a slotted spoon and drain on paper towels. In another pan, heat 3 tablespoons oil and fry cashews gently until golden-brown. Remove with a slotted spoon and drain on paper towels.
  3. Add remaining oil to pan, heat and stir‑fry shallot, green pepper and bamboo shoots for 1 minute. Add remaining sherry with soy sauce, sugar and cornflour mixed with water. Stir until thickened. Add chicken, turn to coat with sauce and heat through. Sprinkle with cashews and serve hot with boiled rice.
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