Stir-Fried Spicy Velvet Chicken with Snow Peas And Cashews

4 servings

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Stir-Fried Spicy Velvet Chicken with Snow Peas And Cashews Ingredients

=== FOR CHICKEN ===	2 tb Dark soy sauce
1 lb Boneless skinless chicken	5 1/2 tb Rice vinegar
1/2 ts Salt	1 ts Granulated sugar
1 tb Dry rice wine or dry sherry	1/2 ts Salt
1 lg Egg white; whisked just	5 1/2 ts Dark sesame oil
Broken up	=== FOR STIR-FRY ===
1 tb Cornstarch	2 tb Vegetable oil
1 tb Vegetable oil	4 Dried red chili peppers
4 c Water	1 Piece Fresh ginger - (1");
=== FOR SAUCE ===	1/2 lb Snow peas; cut in thirds
5 1/2 ts Cornstarch	On the diagonal
5 1/2 tb Dry rice wine or dry sherry	1/2 c Salted cashews

Instructions for Stir-Fried Spicy Velvet Chicken with Snow Peas And Cashews

To prepare chicken: Cut breasts into 1/2-inch cubes, slicing first lengthwise with the grain, then across into cubes. Put cubes in a bowl with salt and rice wine. Mix well, then add egg white, cornstarch and 1 tablespoon oil; stir until coated. Cover and chill for 30 to 60 minutes. Bring water to a boil in a medium pan. Add chicken, stirring to separate the pieces. Bring the water back to a boil; simmer 1 minute, stirring constantly. Drain in a colander; let cool to room temperature. Meanwhile, prepare sauce: Whisk together cornstarch, rice wine, soy sauce, rice vinegar, sugar, salt and sesame oil. To stir-fry: Heat wok over high heat for 30 seconds. Drizzle in oil to coat bottom and sides; heat 30 seconds. Lower heat. Add chilies; toss until they begin to brown, about 1 minute. Add ginger; stir-fry a few seconds. Discard chilies. Increase heat to high. Add snow peas; stir-fry 30 to 60 seconds, until just starting to wilt. Add chicken; stir-fry until very hot, about 30 to 60 seconds. Give sauce a quick stir and add to wok, tossing to coat chicken and peas. Stir in cashews; heat briefly. Taste and adjust seasoning. Yields 4 servings. Comments: This recipe, which is not as difficult as it may look, demonstrates a technique called "velveting. "Anne Willan, author of "Cook It Right,"explains that velveting seals the chicken and keeps it from drying out in the hot wok. Recipe Source: St. Louis Post-Dispatch - 10-19-1998 Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com Converted by MM_Buster v2.0l.

Main Ingredient: ChickenCuisine: Uncategorized