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Chinese Chicken Cashew Recipe

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This recipe for Chinese Chicken Cashew, by , is from Family Comforts, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Saturday, September 19, 2009


6 whole chicken breasts, boned and cut into 1 inch pieces
2 cups corn or peanut oil
6 egg whites, beaten stiff
6 T cornstarch
tsp salt
1 large green pepper, cut into strips
cup dry roasted cashews
6-8 green onions, chopped
3 cloves garlic, minced
1 T gingerroot, grated
cup dry sherry
1/3 cup soy sauce
6 T water
6 T sugar
4 T cornstarch
3 T white vinegar
1 T sesame oil (optional for heat)

Mix cornstarch and salt with egg whites. Fold in chicken pieces and set aside. Mix together last 7 ingredients and set aside. In a wok or electric fry pan, heat 2 cups corn or peanut oil to 375. Fry chicken pieces for 1-2 minutes. Lift them out with a slotted spoon and drain on paper towel (note this can take a while because only a few pieces can be cooked at a time). When all chicken has been cooked, pour off all but 2 T of the oil and stir-fry vegetables and nuts. Add chicken and sherry mixture, stirring until thick.




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