• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Lemon Cashew Chicken

  • Recipe Submitted by on

Category: Chinese, Sauces, Poultry

 Ingredients List

  • 1/3 c Rice Wine or Dry Sherry
  • 2 tb Light Soy Sauce
  • 1 Egg White
  • 2 tb Cornstarch
  • 1/4 ts Ground White Pepper
  • 1 lb Skinless Chicken, Cut Into
  • -One-Inch Cubes
  • 2 tb Lemon Zest
  • 1 tb Minced Garlic
  • 2 ts Minced Ginger
  • 1 Fresh Habanero Chile, Stem
  • -and Seeds Removed, Minced *
  • 3 tb Sugar
  • 1/4 c Lemon Juice
  • 1 c Chicken Stock or Broth
  • Peanut Oil
  • 1 tb Cornstarch mixed with
  • 2 tb Water
  • 1 c Roasted Cashew Nuts


* Substitute 1/4 ts ground Habanero chile.

Combine 1/2 of the rice wine or sherry, 1/2 of the soy sauce, egg white,
cornstarch and white pepper. Toss the chicken in the mixture and marinate
for 10 minutes.

Combine the remaining white wine, remaining soy sauce, 1/2 of the lemon
zest, the garlic, ginger and Habanero chile in a bowl. Then mix in the
sugar, lemon juice and broth to make a sauce.

Heat the oil to 350 degrees and fry the chicken for a couple of minutes or
until lightly browned. Remove and drain.

Pour off all but 1 tablespoon of the oil. Add the lemon zest garlic mix
and stir fry for 10 seconds.

Add the sauce and bring to a boil. Slowly stir in just enough cornstarch
to thicken. Return the chicken to the sauce, add the cashews, and heat.

Garnish with the remaining lemon zest and serve.

Heat Scale: Hot

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