Ingredients:
1 egg white
2/3 cup unsalted cashews
1 tbsp soy sauce
1 inch square ginger, peeled and quartered
1 tbsp cornstarch
1 1/2 lb chicken breasts, boned, cut
1 into 1 cubes
2 scallions, peeled and sliced
8 oz canned water chestnuts, drained and sliced
1/4 cup soy sauce
1 tsp cornstarch
1 medium green bell pepper, cored, seeded and sliced
1 tbsp dry sherry
2 tbsp cider vinegar
1 tsp sugar
1/4 cup peanut oil
1 cooked white rice
Instructions:
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
Servings: 6
Chicken is ideal
for weight loss
and dieting
Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.
Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.
"When counting, try not to mix chickens with blessings." - Unknown
Stir Fried Chinese Chicken With Cashews Recipe provided by Recipes To-Go
More information on low carb and low fat diets:Open Directory: Yahoo: |
