Spicy Chicken with Cashew Nuts
Serves: 6Hands-on: 20 minutesTotal: 50 minutesDifficulty: Medium
- 3 whole skinless, boneless chicken breasts, cut into ½" chunks
- 2 Tbsp. cornstarch
- 1 egg white
- 3 Tbsp. peanut oil
- 1 cup raw cashews
- 1" piece fresh gingerroot, grated
- ½ tsp. hot pepper paste
- 2 tsp. hot bean sauce
- 1 Tbsp. dry sherry
- ½ tsp. salt
- 1 tsp. sesame oil
- 1 tsp. sugar
- 2 scallions, chopped
- 6 cups cooked white rice
- Place the chicken in the cornstarch and coat well. Beat the egg white in a bowl; add the chicken pieces to the egg white; stir. Refrigerate for 30 minutes.
- Heat the oil in a wok over medium heat; when it develops a slight haze over the oil (do not let it smoke), fry the cashews until they are light golden brown. Drain them and set them aside on a paper plate.
- When the chicken has finished chilling, reheat the oil, if necessary, over a medium-high setting, and stir-fry the chicken pieces until firm and light golden. Drain them over the wok with a slotted spoon and set aside on paper plates.
- In the same oil, fry the ginger for 1 minute, stirring constantly. Stir in all the remaining ingredients except the sesame oil, sugar, scallions, and rice. Add the chicken pieces to the wok again and stir-fry for 1 minute. Stir in the sesame oil, sugar, and cashew nuts. Immediately transfer to a serving platter and garnish with scallions. Serve hot with steamed rice.