Legendary Chicken with Cashews
Marinade
1 tablespoon cornstarch
1 egg
1 tablespoon soy sauce
4 chicken breasts
Oil for deep frying
1 tablespoon white wine
1/2 tablespoon brown vinegar
2 tablespoons of soy sauce
1 teaspoon cornstarch
1 teaspoon salt
1 teaspoon sugar
2 teaspoons fresh grated ginger
1/2 teaspoon onion powder
1/2 teaspoon cayenne peper
12 or so fresh pea pods, cut in half or baby corn
1 can bamboo shoots
2 cans water chestnuts sliced
2/3 cup cashews
In a large bowl, mix 1 tablespoon of cornstarch, 1 egg, and on tablespoon of soy sauce together.
Cut the chicken into walnut size pieces and stir intot he sauce. Let stand for 30 minutes in the refrigerator.
Deep fry the chicken until golden brown, should only take a couple of minutes. You can use a saucepan
or deep skillet. You don't need a deep fryer. Place chicken on paper towels to drain.
Mix 2 tablespoons of soy sauce, 1 tablespoon of wine, 1/2 tablespoon of brown vinegar, and a teaspoon each of
constarch, salt, and sugar in a small bowl.
Put 2 tablespoons of oil in a skillet. Stir in onion powder, ginger, and cayenne pepper. Don't let the oil
or spices brown.
Add the pea pods, bamboo shoots, and water chestnuts to the pan, stir.
Add the chicken to the pan, stir.
Pour seasoning sauce into pan, stir.
Cook until hot.
Remove from heat, add cashews. Serve immediately.
