CASHEW NUT CHICKEN
1 egg white
2 Tbsp cornstarch
1 Tbsp oil
2 tsp soy sauce
1 tsp rice wine vinegar
1/8 tsp salt
dash of pepper
2 skinless, boneless chicken breasts
5 Tbsp oil
dash of red chili pepper flakes
2 green onions, minced
1/4 tsp dry ginger or 1/2 tsp fresh ginger, minced
3 Tbsp soy sauce
2 Tbsp rice wine vinegar
2 Tbsp sugar
1 tsp cornstarch mixed with 2 Tbsp water
1/3 C cashews
Mix together marinade: egg white, cornstarch, oil, soy sauce, rice wine vinegar, salt and pepper. Mix in chicken and marinade for 15-60 minutes. In a wok, or frying pan heat 5 Tbsp oil until the oil forms bubbles around a wooden skewer when put into the oil. Place chicken in the oil and cook until chicken turns white and is cooked through. Add in soy sauce mixture. Stir to coat chicken and mixture will thicken. Add in cashews. Serve over rice and garnish with chopped green onions.
