|Oh my, this is SO good!!!|
4 skinless, boneless chicken breast halves
1 egg white
1 t. cornstarch
1 t. soy sauce
dash of pepper
1 large green pepper (I prefer the color & flavor of red)
1 medium onion
1 T. water
1 T. soy sauce
1 t. finely chopped gingerroot (I use dried gingerroot from Penzey's)
2 T. vegetable oil
1 T. Hoisin sauce
2 T. chili paste
1/4 c. chicken broth
1 c. salted cashews
2 T. chopped green onions (with tops)
Cut chicken into 3/4" cubes. Mix egg white, 1 t. cornstarch, 1 t. soy sauce & the pepper in a bowl; stir in the chicken. Cover & refrigerate for 20 minutes (I often let it sit in the fridge for a few hours.).
Cut the green pepper into 3/4" pieces. Cut onion into 8 pieces. Mix the 1 T. cornstarch, the water & 1 T. soy sauce & set this aside to be used later.
Heat wok (in my case, an electric skillet) until 1-2 drops of water bubble & skitter when sprinkled in wok. Add 2 T. vegetable oil; rotate wok to coat side. Add chicken to wok & stir-fry until chicken turns white. Remove chicken from wok to a platter.
Add onion pieces & gingerroot to work; stir-fry until gingerroot is light brown. Add 2 T. vegetable oil; rotate wok to coat side. Add chicken, green pepper, Hoisin sauce & chili paste; stir-fry 1 minute. Stir in chicken broth; heat to boiling. Stir in cornstarch mixture that you had set aside; cook & stir until thickened, about 20 seconds. Stir in cashews & green onions.
NOTE: I keep this on low in the electric skillet until serving time. I serve this over brown rice.
Makes 5 servings
I'm sharing with:
On the Menu Monday
Full Plate Thursday