Cashew Chicken Stir-Fry

By Venzie

Ingredients

• 1 1/4 pounds skinless-boneless chicken breast
• 1 egg white
• 1/4 cup vegetable oil
• 1 1/2 tablespoon plus 1/2 teaspoon cornstarch
• 3 teaspoons seasoned rice vine vinegar
• salt
• pepper
• 1 1/4 cups aromatic long-grain rice (such as jasmine)
• 1/2 cup chicken broth
• 3/4 pound snow peas
• 1 1/2 tablespoon minced fresh ginger
• 1 tablespoon minced garlic
• 1/3 cup salted roasted cashews

Details

Servings 4
Adapted from pinterest.com

Preparation

Step 1

Prep: 20 minutes (plus chilling) Cook: 20 minutes

Slice the chicken crosswise. In a bowl, lightly beat the egg white. Stir in the chicken, 1 tablesoon oil, 1 1/2 tablespoon cornstarch, 1 teaspoon rice wine vinegar and 3/4 teaspoon salt. Cover, chill for 30 minutes. Place the rice in a medium saucepan. Fill the pan halfway with cool water and rub the rice with your fingers. Drain in a mesh strainer. Repeat twice to clean the rice. Return the rice to the saucepan, add 1 1/4 cups water and bring to a boil. Reduce the heat, cover and simmer for 17 minutes. Remove from the heat and let sit, covered. Make the sauce in a small bowl. stir or whisk together the broth, the remaining 1/2 teaspoon cornstarch and 2 teaspoon rice wine vinegar, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Fill a large saucepan with 4 cups water and bring to a boil. Using a large slotted spoon, add the chicken and stir for 1 minute; drain in a colander. Trim the snow peas. Preheat a wok over high heat for 1 minute. Add the remaining 3 tablespoons oil, the ginger and garlic, stir-fry for 1 minute. Add the snow peas and stir-fry for 1 minute. Add the chicken to the wok with the spatula. Stir the sauce again and pour over the chicken. Cook, stirring, until the sauce thickens, the chicken is cooked and the peas are crisp-tender, about 3 minutes. Fluff the rice and spoon onto plates. Spoon the chicken mixture on top. Chop the cashews; sprinkle on top.


Give your stir-fry a little extra sizzle with these white rice swap-outs:
Go with the grain: mix in some color (and fiber) by using brown jasmine rice.

Noodle around: Asian noodles or good old egg noodles would make a delicious base for the stir-fry.

Wrap it: Take a cue from moo shu pork; roll up the chicken in a warm flour tortilla.