Cashew Chicken

• 1 lb. boneless chicken breasts
• 2 egg whites
• 1 tsp. salt
• 2 tsp. cornstarch
• 3/4 c. peanut oil
• 1/2 c. unsalted cashews
• 4 onions, sliced
• 4 tsp. Chinese rice wine or dry sherry
• 2 Tbsp. soy sauce
• 1/2 lb. fresh snow peas or 8 oz. frozen snow peas, thawed

1. Wash chicken under hot water and pat dry. Cut into 1/2-inch cubes.
2. Mix egg whites, salt and cornstarch. Add chicken and toss to coat. Cover and refrigerate 45 minutes.
3. (You can do this part in advance.)
4. Heat oil in wok. Add chicken and quickly stir-fry. Cook for 3 minutes. With slotted spoon, remove chicken to plate. Reserve 2 tablespoons of oil and pour into clean pan on high heat. Add cashews and onions.
5. Cook for
6. 1 minute. Add wine/sherry, soy sauce and chicken to pan. Stir-fry 1 minute.
7. Add snow peas and cook 1 minute. Serve over rice.

chicken breasts, egg whites, salt, cornstarch, peanut oil, unsalted cashews, onions, chinese rice wine, soy sauce, fresh snow peas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=211946 (may not work)