Quick weeknight cashew chicken with extra veggies! Delicious without the chicken too.

Ingredients

Chicken mixture

• 1 to 1.5 lbs skinned and boned chicken breasts or tenderloins, cut into small cubes
• 2 eggs, lightly beaten
• 6 tablespoons cornstarch
• 0.5 teaspoon salt
• 1 cups corn or vegetable oil in the wok

Cashew mixture

• 1 green pepper, half-inch pieces
• 1.5 cup dry roasted cashews
• Half of a white onion, finely diced
• 2 cloves garlic, minced
• 0.5 tablespoon ground ginger

Sauce

• 0.25 cup dry sherry
• 0.25 cup soy sauce
• 2 tablespoons water
• 2 tablespoons sugar
• 2 tablespoons cornstarch
• 1.5 tablespoons white vinegar
• 0.5 tablespoon sesame oil
• 1 tablespoon sesame seeds

Garnish

• Scallions
• Sesame seeds
• Sriracha

Directions

1. Skin and bone the chicken and cut into half-inch cubes. With your hands, mix the chicken with the egg whites, cornstarch, and salt in a mixing bowl. Make sure the chicken is thoroughly coated. Set mixture aside.
2. Mix together the green pepper, cashews, onion, garlic, and ginger. Set aside in a small bowl.
3. Combine in a small bowl the dry sherry, soy sauce, water, sugar, cornstarch, white vinegar, oil, and sesame seeds. Stir until cornstarch is no longer lumpy!
4. Pour two cups corn or vegetable oil in the wok over medium heat - about 375 degrees. Add the chicken mixture, stirring constantly to separate the pieces. Cook about 2 minutes until chicken is no longer pink. Lift wok from the heat and place the chicken into a colander, draining oil off into another pan. Set the cooked chicken aside.
5. Discard all but 2 teaspoons of the oil and return that oil to the wok. Add the cashew mixture. Cook 1-2 minutes until the green pepper is just tender. Add the chicken and stir in the sauce. Bring to a boil for 1 minute stirring constantly, coating the chicken and vegetables. Remove from heat. Serve with steamed rice.

Notes

• Quite tasty without the sugar in the sauce!