Cashew Chicken
Mother found this recipe when I was in high school and I fell in love with it!! Lean strips of pork, beef or tofu can be substituted for chicken.
Cashew Chicken
Mother found this recipe when I was in high school and it's been a family favorite every since!! Serve over a hot bowl of cooked rice and enjoy!!
Ingredients
- 1 lb boneless, skinless chicken breast
- 2 egg whites
- 1 1/2 t salt
- 2 t cornstarch
- Oil to cover bottom of skillet
- 1/2 c cashews, or more
- 4 green onions, chopped
- 4 t Chinese rice wine or dry Sherry or dry white wine
- 3 T Coconut Aminos
- Splash of Worchestershire Sauce
Instructions
- Pat dry chicken. Cut into 1/2 cubes.
- Mix eggs whites, salt, and cornstarch. Chill for 20-30 minutes.
- Heat oil in medium deep sided sauté pan or wok.
- Add chicken and quickly stir fry, cook until done. Remove chicken with a slotted spoon, place on platter.
- Add cashews and green onions and stir fry for 1 minute.
- Add rice wine or Sherry, Coconut Aminos and Worchestershire Sauce and chicken to the pan and stir for 1 minute.
- Add other veggies to taste.
- Serve over rice.
Notes
It's VERY good topped with sweet chili sauce!
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