Courtesy of Jennifer Morrison
1 lb boneless, skin-less Chicken
1 tsp egg white
2 tsp corn starch (divided)
3 tsp soy sauce (divided)
1 cup green peppers (1/2” pieces)
½ cup water chestnuts, diced
½ cup bamboo shoots, diced
3 tsp scallions
1 tsp fresh ginger
½ tsp sugar
3 tsp sesame oil
1 tsp white cooking wine
¼ tsp salt
1 cup roasted cashews
Slice chicken into 1” cubes and marinate in egg white, 1-1/2 tsp corn starch and 1 tsp soy sauce for 30 minutes. Deep fry in vegetable oil until chicken turns white, drain.
Heat sesame oil and stir-fry onion, ginger, chestnuts, bamboo shoots and green pepper. Add chicken and remaining corn starch, sugar, soy sauce, cooking wine and salt. Cook until veggies are tender. Top with cashews.