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Ingredientes
- 1 x Egg White
- 1 Tbsp. Soy Sauce
- 1 Tbsp. Cornstarch
- 1Â 1/2 lb Chicken Breasts, Skinned, Boned & Cut Into 1" Cubes
- 1/4 c. Soy Sauce
- 1 tsp Cornstarch
- 1 Tbsp. Dry Sherry
- 2 Tbsp. Cider Vinegar
- 1 tsp Sugar
- 1/4 c. Peanut Oil
- 2/3 c. Unsalted Cashews
- 1 x Inch Square of Ginger, Peeled & Quartered
- 2 x Scallions, Peeled & Sliced
- 8 ounce Canned Water Chestnut, Liquid removed & Sliced
- 1 med Green Bell Pepper, Cored, Seeded & Sliced
- Â Â White Rice, Cooked
Direcciones
- Lightly beat the egg white in a small bowl. Add in the first measures of soy sauce and cornstarch. Mix well. Add in the chicken. Toss thoroughly. Let stand for 15 min. Combine the second measure of soy sauce, the second measure of cornstarch, the sherry, cider vinegar and sugar in a second small bowl.
- Mix very well. Set the sauce aside. Heat the oil in a large wok or possibly skillet over medium heat. Add in the cashews. Stir fry for about 1 minute. Use a slotted spoon to remove the cashews. Set aside. Throw away 1/3 of the oil. Add in the ginger, sliced scallions and water chestnuts to the wok. Stir fry for 1 minute. Add in the chicken cubes, green pepper and sauce. Cook, stirring constantly, till thickened. Throw away the ginger pcs. Return the cashews to the wok. Serve over warm, cooked white rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 173g | |
| Recipe makes 6 servings | |
| Calories 345 | |
| Calories from Fat 150 | 43% |
| Total Fat 17.36g | 22% |
| Saturated Fat 3.22g | 13% |
| Trans Fat 0.02g | |
| Cholesterol 43mg | 14% |
| Sodium 897mg | 37% |
| Potassium 492mg | 14% |
| Total Carbs 25.38g | 7% |
| Dietary Fiber 1.0g | 3% |
| Sugars 2.4g | 2% |
| Protein 21.76g | 35% |
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