Lemon Cashew Chicken

Ingredients

cup Rice wine or dry Sherry

2 tablespoons Soy sauce

1 Egg hhite

2 tablespoons Cornstarch

1/4 teaspoon Ground white pepper

1 pound skinless chicken, cut into 1-inch cubes

2 tablespoons Lemon zest

1 tablespoon garlic, minced

2 teaspoons ginger, minced

3 tablespoons Sugar

1/4 cup Lemjuice

1 cup Chicken stock

Peanut oil

1 tablespoon Cornstarch (mixed with water below)

2 tablespoons Water

1 cup cashew nuts, roasted

Preparation

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 and ginger 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.