member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Buny      

Recipe Categories:

    Chicken: Lemon Cashew Chicken


    Source of Recipe


    fooddownunder.com

    List of Ingredients




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

    * Substitute 1/4 ts ground Habanero chile.

    Recipe



    * 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. Serves 4
    * Heat Scale: Hot
 

 

 

previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â