4 lb Chicken breasts; cut in 1"
1 lb Cashew halves
Canola or peanut oil;
- for frying
Vegetables:
2 Egg; beaten
6 ts Soy sauce
2 c Water chestnuts
Salt & pepper; to taste
4 ts Corn starch
Marinade:
2 ts Sugar
2 ts Salt
1 ds Pepper
2 ts Corn starch
MSG (optional)
3 tb White vinegar
1/4 c Soy sauce
Rinse cashews in cold water and set aside to drain. Prepare
marinade by mixing all ingredients with a fork. Put chicken pieces
in a large bowl and pour marinade over, mixing well to coat.
Marinate at least 20 minutes. Make sweet & sour sauce by mixing all
ingredients and when about to boil add in some corn starch & cold
water mix to thicken. Keep warm. Heat oil in wok. Add cashews and
quick fry for 30 seconds, remove and drain. Fry marinated chicken
until pieces turn white, drain.
Remove all but 2 tb oil from wok and stir fry vegetables until
onions are clear of color. Return chicken to vegetables, mix well,
add seasoning mixture (mix all ingredients). Add cashews. Stir all
well.
Remove from heat. Serve with sauce, eggrolls, and fried rice.
Enjoy...
