Cashew Chicken

CASHEW CHICKEN
www.RecipeGirl.com

2 Tbs soy sauce
2 Tbs dry sherry
1 large egg white
pinch of salt
1 tsp cornstarch
4 large skinless, boneless breasts
¼ cup raw cashews
½ cup sliced celery
¼ cup chicken broth
½ cup vegetable oil
1 Tbs minced fresh ginger
½ cup sliced water chestnuts

1. In medium bowl, combine 1 T. soy sauce with wine, egg white, salt and ½ t. cornstarch; blend thoroughly. Cut chicken into ¼” cubes and toss in marinade to coat. Set aside to marinate for 30 minutes (and up to several hours). Combine broth and remaining soy sauce and cornstarch. Mix well and set aside.

2. Heat wok or large fry pan to medium heat and add oil. Add cashews and fry until golden brown. Remove and drain on paper towels.

3. Drain chicken marinade. Fry chicken just until firm, about 45 seconds. Remove and drain on paper towels.

4. Remove all but 2 T. oil from pan. Increase heat to medium high. Add ginger and stir fry until fragrant. Add celery and water chestnuts. Stir fry 1 minute; add chicken and cashews and cook until chicken is done, about 2 minutes more. Stir broth to dissolve cornstarch, and add to pan. Cook over high heat until sauce thickens.

5. Serve on top of hot cooked rice.

Servings: 6

Nutritional Information
Per Serving
Calories 391
Calories from Fat 202
Total Fat 23g
Saturated Fat 2g
Cholesterol 91mg
Sodium 353g
Potassium 510mg
Carbohydrates 5g
Dietary Fiber .69g
Sugar .91g
Net Carbs 4g
Protein 38.5g

WW POINTS: 10

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