Lemon cashew chicken
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Lemon cashew chicken
  Lemon    Chicken    Sauces    Poultry  
Last updated 6/12/2012 1:21:54 AM. Recipe ID 54304. Report a problem with this recipe.
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      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.
 




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Recipe ID 54304 (Apr 03, 2005)

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