Chicken With Macadamia Nuts

• 1 lb boneless skinless chicken breast, cut into 1/2-inch cubes
• 1 egg white
• 4 quarts salt water
• 2 cups carrots, peeled, sliced diagonally into 1/2-inch pieces
• 2 cups asparagus, peeled, sliced diagonally into 1/2-inch pieces
• 13 cup vegetable oil
• 1 tablespoon garlic, minced
• 4 scallions, thinly sliced
• 1 cup macadamia nuts, chopped
• 3 tablespoons hoisin sauce
• 4 teaspoons cornstarch, mixed with 3 tablespoons water
• salt

1. Marinate the chicken in the egg white while you parboil the vegetables.
2. Bring the water to a boil and add the carrots.
3. Cover and bring the water back to a boil and cook for a minute.
4. Add the asparagus and boil for another minute.
5. Drain the vegetables, cool them in cold water and set aside.
6. In a wok or large skillet, heat the vegetable oil.
7. When very hot, add the chicken and stir-fry over high heat for 1 minute or until the chicken is opaque.
8. Add the garlic, carrots and asparagus and continue to stir-fry for 1 minute more to heat the vegetables through and finish cooking the chicken.
9. Add the scallions, macadamia nuts and hoisin sauce and stir-fry for 30 seconds.
10. Add the dissolved cornstarch and simmer for 30 seconds.
11. Season with salt to taste.

chicken breast, egg, salt water, carrots, vegetable oil, garlic, scallions, nuts, hoisin sauce, cornstarch, salt

Taken from www.food.com/recipe/chicken-with-macadamia-nuts-502428 (may not work)