A nice, light version of the Chinese food classic: Cashew Chicken
- 2 tablespoons soy sauce, divided
- 2 tablespoons dry sherry
- 1 large egg white
- 1 pinch salt
- 1 teaspoon cornstarch, divided
- 4 large skinless, boneless chicken breasts
- ½ cup sliced celery
- ¼ cup chicken broth
- ¼ cup vegetable oil
- 1 tablespoon minced fresh ginger
- ½ cup sliced water chestnuts
- ¼ cup raw cashews
- hot cooked rice, for serving
- In a medium bowl, combine 1 tablespoon soy sauce with sherry, egg white, salt and ½ teaspoon cornstarch; blend thoroughly. Cut chicken into ¼ inch cubes and toss in marinade to coat. Set aside to marinate for 30 minutes (and up to several hours in the refrigerator).
- Combine broth and remaining soy sauce and cornstarch in a small bowl. Mix well and set aside.
- Heat wok or large fry pan to medium heat and add oil. Drain chicken marinade. Fry chicken just until firm, about 45 seconds. Remove and drain on paper towels.
- Remove all but 1 tablespoon 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.
- Serve on top of hot cooked rice.
- If you are preparing this recipe as gluten-free, just be sure to use brands of soy sauce and chicken broth that are known to be GF.
More classic Chinese food recipes you may enjoy:
Best Orange Chicken Recipe by No Recipes
Honey- Walnut Shrimp by RecipeGirl
30-Minute Mongolian Beef by Just a Taste
Kung Pao Chicken by RecipeGirl
Sweet and Sour Pork by Rasa Malaysia