Title: Lemon Cashew Chicken
Categories: China, Poultry, Sauces
Yield: 4 Servings

1/3 c Rice Wine or Dry Sherry
2 tb Light Soy Sauce
1 Egg White
2 tb Cornstarch
1/4 ts Ground White Pepper
1 lb Skinless Chicken, Cut Into
-One-Inch Cubes
2 tb Lemon Zest
1 tb Minced Garlic
2 ts Minced Ginger
1 Fresh Habanero Chile, Stem
-and Seeds Removed, Minced *
3 tb Sugar
1/4 c Lemon Juice
1 c Chicken Stock or Broth
Peanut Oil
1 tb Cornstarch mixed with
2 tb Water
1 c Roasted Cashew Nuts

* Substitute 1/4 ts ground Habanero chile.

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, ginger and Habanero chile 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.

Heat Scale: Hot

From: Chile Pepper Magazine, April, 1994. Typed by Syd Bigger.