Stir-Fried Spicy Velvet Chicken with Snow Peas And Cashews

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Try this Stir-Fried Spicy Velvet Chicken with Snow Peas And Cashews recipe, or contribute your own.


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

Original recipe makes 4 servings



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 -

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