Tuesday, September 11, 2007

Cashew Chicken Stir Fry

Using the egg whites and cornstarch with the chicken makes it so nice and tender. Enjoy!

3 or 4 chicken breasts
2 egg whites
1 1/2 tsp salt
2 tsp cornstarch
3/4 C peanut oil
4 tsp rice wine
2 tbsp soy sauce

Any or all of the following:
1/2 C cashews
broccoli flowerets
baby corn
carrots, sliced on the diagonal
mushrooms, cut in half or quarters, depending on size
snow peas
Cut chicken into bite sized pieces. Mix egg whites, salt & cornstarch. Combine with chicken and toss to coat. Refrigerate covered for at least 20 minutes. Heat oil, add chicken and stir fry for 3 minutes. Remove chicken, reserving 2 tbsp oil in the pan. Stir fry broccoli, carrots & mushrooms (you may need to add more oil). When broccoli seems cooked but still slightly crunchy, add nuts, baby corn, & snow peas. Add rice wine, soy sauce & chicken and stir fry for 1 more minute. Serve with rice.

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