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Name: Stir-Fried Spicy Velvet Chicken with Snow Peas And Cashews
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 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; 1 ts Granulated sugar; 2 tb Vegetable oil; 5 1/2 ts Dark sesame oil; 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

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INGREDIENTS

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 ===
=== FOR CHICKEN ===
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

Servings

INSTRUCTIONS

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

NOTES

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Stir-Fried Spicy Velvet Chicken with Snow Peas And Cashews

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 ===
 === FOR CHICKEN ===
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

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

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Nutrition

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Serving Size: 1 Serving (367g)
Recipe Makes: 4 servings

Calories: 457
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 457

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