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 - firstname.lastname@example.org
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|Serving Size: 1 Serving (367g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 278 (61%)|
|Amt Per Serving||% DV|
|Total Fat 30.8g||41 %|
|Saturated Fat 5.1g||26 %|
|Monounsaturated Fat 15.7g|
|Polyunsanturated Fat 8.2g|
|Cholesterol 78.4mg||24 %|
|Sodium 526mg||18 %|
|Potassium 581.5mg||15 %|
|Total Carbohydrate 17.7g||5 %|
|Dietary Fiber 3.1g||13 %|
|Sugars, other 14.5g|
|Protein 29.7g||42 %|
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Calories per serving: 457
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