Ingredients:
* 3/4 to 1 lb. boneless, skinless chicken breasts
* 1 egg white, beaten
* 1 Tablespoon rice wine vinegar
* 1 Tablespoon vegetable oil
* 1 cup cashews
* 2 Tablespoons vegetable oil
* 1/2 teaspoon salt
* 1 (8 ounce) can sliced water chestnuts, drained
* 1 (8 ounce) can bamboo shoots, drained
* 1 small sweet onion, sliced and separated into rings
* 3 celery ribs, thinly sliced
* 2 red bell peppers, seeded and thinly sliced
* 1/2 cup chicken broth
* 2 Tablespoon corn starch
* 2 Tablespoon soy sauce
* 2 teaspoons toasted sesame oil
1/2 cup cashews, toasted and chopped
Method
Cut chicken breasts into 1-inch pieces. In a medium bowl combine beaten egg white and rice wine; add chicken pieces and refrigerate for 1 hour. Heat a wok or large skillet over medium-high heat; add 1 Tablespoon of oil; add cashews and stir for a few seconds. Add two more Tablespoons of oil and the drained chicken pieces; toss until browned. Add water chestnuts, bamboo shoots, mushrooms, onions, celery and red peppers, tossing for 3-5 minutes until crisp-tender. In a small bowl mix broth, cornstarch, soy sauce and sesame oil. Pour over chicken pieces and cook until sauce has thickened. Spoon onto serving dish and sprinkle with the 1/2 cup toasted, chopped cashews.
Notes: Although this recipe takes a little prep time to cup up the chicken and vegetables, it's very quick and simple once you get started. I often vary the vegetables according to my mood or what I have on hand. I've made this with zucchini, yellow squash and broccoli and it was awesome! So have fun with it.
Number of servings: 6
