Side Pannel
Lemon Cashew Chicken
Lemon Cashew Chicken
- Recipe Submitted by ADMIN on 09/26/2007
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
Directions
* 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
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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