Lemon Cashew Chicken
By: Sheri Wetherell
Published: Monday, February 22, 2010 - 12:16pm

Ingredients




 cup Rice wine or dry Sherry
2 tablespoons Soy sauce
1 Egg hhite
2 tablespoons Cornstarch
1/4 teaspoon Ground white pepper
1 pound skinless chicken, cut into 1-inch cubes
2 tablespoons Lemon zest
1 tablespoon garlic, minced
2 teaspoons ginger, minced
3 tablespoons Sugar
1/4 cup Lemjuice
1 cup Chicken stock  
Peanut oil
1 tablespoon Cornstarch (mixed with water below)
2 tablespoons Water
1 cup cashew nuts, roasted

Preparation

1 Combine 1/2 of the rice wine or sherry, 1/2 of the soy sauce, egg white, cornstarch and white pepper. Toss the chicken in the mixture and marinate for 10 minutes. 2 Combine the remaining white wine, remaining soy sauce, 1/2 of the lemon zest, the garlic and ginger in a bowl. Then mix in the sugar, lemon juice and broth to make a sauce. 3 Heat the oil to 350 degrees and fry the chicken for a couple of minutes or until lightly browned. Remove and drain. 4 Pour off all but 1 tablespoon of the oil. Add the lemon zest garlic mix and stir fry for 10 seconds. 5 Add the sauce and bring to a boil. Slowly stir in just enough cornstarch to thicken. Return the chicken to the sauce, add the cashews, and heat. 6 Garnish with the remaining lemon zest and serve.

Comments:
im

Sounds wonderful!