---------- Recipe via Meal-Master (tm) v8.02
  
       Title: STIR FRIED CHINESE CHICKEN WITH CASHEWS
  Categories: Stir-fry, Meat/poul, Chinese, Ethnic
       Yield: 6 servings
  
       1    Egg white
     2/3 c  Unsalted cashews
       1 tb Soy sauce
       1    Inch square ginger; peeled
            -and quartered
       1 tb Cornstarch
   1 1/2 lb Chicken breasts; boned, cut
            Into 1″ cubes
       2    Scallions; peeled and sliced
       8 oz Canned water chestnuts;
            -drained and sliced
     1/4 c  Soy sauce
       1 ts Cornstarch
       1 md Green bell pepper; cored,
            -seeded and sliced
       1 tb Dry sherry
       2 tb Cider vinegar
       1 ts Sugar
     1/4 c  Peanut oil
            Cooked white rice
  
   Lightly beat egg white in a small bowl.  Add 1 tbs soy
   sauce and 1 tbs cornstarch and mix well.  Add the
   chicken and toss throughly.  Let stand for 15 minutes.
   Combine 1/4 soy sauce, 1 tsp cornstarch, sherry, cider
   vinegar, and sugar in a second small bowl.  Mix very
   well and set aside. Heat oil in wok and add cashews.
   Stir-fry for about 1 minute and remove with slotted
   spoon and set aside.  Discard 1/3 the oil.  Add
   ginger, sliced scallions and water chestnuts to wok.
   Stir-fry for 1 minute.  Add the chicken cubes, green
   peppers and sauce.  Cook, stirring constantly, until
   thickened.  Discard ginger and return cashews to wok.
   Serve over hot cooked white rice.
   
   formatted by Lisa Crawford, Easter 1996
  
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