Ingredients
- 1 egg white
- 1 Tbsp plus 1 tsp cornstarch
- 2 Tbsps reduced-sodium soy sauce
- 1 pound boneless, skinned chicken breasts, cubed
- 1 tsp sugar
- 1/4 cup chicken broth
- 1 Tbsp dry sherry or chicken broth
- 1/2 cup unsalted cashews
- 3 Tbsps peanut oil or sesame oil
- 1/3 cup sliced green onions
- 1/4 tsp crushed red pepper flakes
Preparation
Step 1
Mix together egg white, the 1-tablespoon cornstarch and 1 tablespoon soy sauce in small bowl. Add chicken; stir to coat all pieces. Let stand 15 minutes.
Stir together sugar, chicken broth, sherry, the remaining 1 tsp cornstarch and remaining 1-tablespoon soy sauce in small bowl until smooth.
Sauté cashews in 1-tablespoon oil in large skillet or wok over medium heat until lightly browned on all sides. Remove and reserve.
Drain chicken mixture in strainer. Heat remaining 2 tablespoons oil in skillet. Add chicken; stir-fry over medium-high heat until browned on all sides, stirring constantly.
Add green onion and pepper flakes; stir-fry 30 seconds longer.
Stir chicken broth mixture again; add to skillet along with cashews. Cook until mixture is bubbly and thickened.