Cashew Chicken

Ingredients

8oz (225g) boneless chicken breasts, skinned
1 egg white
1 teaspoon salt
1 teaspoon corn flour
5 fl oz (150ml) oil, preferably groundnut
2oz (50g) cashew nuts
2 teaspoons dry sherry or rice wine
1 tablespoon light soy sauce
1 tablespoon spring onions, finely chopped

Method

Cut the chicken beasts into ½ inch (1cm) cubes
Combine them with the egg white, salt and corn flour in a small bowl, and put it in the refrigerator for about 20 minutes
Heat the oil in a wok or deep frying pan until it is moderately hot
Add the chicken mixture and stir-fry quickly in the oil to keep it from sticking
Cook it until it turns white which should take about 2 minutes
Drain the chicken cubes in a colander or sieve and drain off the oil
(The oil, once cooked, may be saved for future stir-fried dishes using chicken)
Put about 1 tablespoon of the oil in which you have cooked the chicken into a clean wok or pan
Re-heat it until it is very hot
Add the cashew nuts and stir-fry them for 1 minute
Then add the rest of the ingredients
Return the chicken to the pan and stir-fry the mixture for another 2 minutes
Garnish the dish with the spring onions and serve at once

Note:

Should serve 3 to 4 people