Recipe of the Week

Cashew Chicken Stir-fry

3 boneless  skinless chicken breast, cut into small bite sized pieces

1 cup cashew nuts

1 small red bell pepper, cut into 1/2 inch sized pieces

2 teaspoons fresh minced ginger

3 green onions cut into 1 inch segments

1 small head of broccoli

2 egg whites
2 Tbsp. starch

Sauce Ingredients:

2 tablespoon oyster sauce

3 Tbsp. soy sauce

¼ cup chicken broth

1 teaspoon pepper

2 tablespoon brown sugar

2 teaspoon rice wine

1 teaspoon chili paste or 1/4 teaspoon hot pepper flakes

3 cloves minced garlic

½ teaspoon sesame oil

¼  tsp. starch

Beat egg whites until froathy. Beat in starch until smooth. Mix chicken with egg whites and starch then let rest 30 minutes.

While the chicken is marinating start some rice.

Mix the sauce ingredients together and set aside.

Pour out excess egg white mixture from chicken. Heat up a large skillet with 2 tablespoon of cooking oil and stir-fry the chicken meat until the color turns white and is just barely cooked through. Check one of the larger pieces. Dish out into a bowl and set aside.

Add another 1 tablespoon of cooking oil into the skillet and add in the Ginger, Bell Pepper and broccoli.
Stir-fry for a minute then add ¼ cup of water and cover and let steam 3 minutes or so. Add the chicken meat back in.
Add in the cashews  and green onions and stir everything together.
Add in the sauce and stir continuously until lightly thickened.
Add salt to taste, and serve the Cashew Chicken over white rice.