Stir-Fried Chicken With Cashews

• 2 tbsp cornstarch
• 1 tbsp soy sauce
• 1 tbsp white wine vinegar
• 1 None egg white
• 1/3 cup shaoxing wine (Chinese rice wine) or dry sherry
• 1 lb boneless skinless chicken thighs, cubed
• 1/4 cup peanut oil
• 2 tsp sesame oil (optional)
• 2/3 cup cashews
• 4 cloves garlic, finely chopped
• 1 lb baby bok choy, quartered lengthwise and rinsed
• 4 None green onions, shredded
• None None Cooked rice, to serve

1. Combine cornstarch, soy sauce, vinegar, egg white and half of the wine in a large bowl. Add chicken and stir to coat. Cover with plastic wrap and refrigerate for 15 mins to marinate.
2. Heat half of the oil and half of the sesame oil, if using, in a wok or large skillet on high heat. Stir-fry chicken in two batches for 2 mins, until opaque. Remove from pan.
3. Heat remaining oils in same pan on medium heat. Stir-fry cashews and garlic for 30 secs, until lightly browned. Don't let garlic burn. Add bok choy and stir-fry for 30 secs, until wilted.
4. Return chicken to wok with remaining wine. Increase heat to high. Stir-fry for 1 min, until chicken is cooked through and juices thicken slightly. Sprinkle with green onion and serve with rice.

cornstarch, soy sauce, white wine vinegar, egg white, shaoxing wine, chicken, peanut oil, sesame oil, cashews, garlic, baby bok choy, green onions, rice

Taken from recipes-plus.com/api/v2.0/recipes/32803 (may not work)