Lemon Cashew Chicken Recipe

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Lemon Cashew Chicken Ingredients

1/3 cup rice wine or dry sherry
2 tbsp light soy sauce
1 egg white
2 tbsp cornstarch
1/4 tsp ground white pepper
1 lb skinless chicken, cut into one-inch, cubes
2 tbsp lemon zest
1 tbsp minced garlic
2 tsp minced ginger
1 fresh habanero chile, stem and seed, s removed, minced
3 tbsp sugar
1/4 cup lemon juice
1 cup chicken stock or broth
1 peanut oil
1 tbsp cornstarch mixed with
2 tbsp water
1 cup roasted cashew nuts

A Recipe for
Lemon Cashew Chicken

Food Tip
Most food borne pathogens thrive at room temperature or in warm water. Use your refrigerator to thaw foods by moving them from the freezer to the refrigerator one or two days before you plan to cook them. An alternative method for thawing is the microwave oven. However, if thawing is done in the microwave oven, the thawed food must be cooked immediately afterward.

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Man is the only animal that can remain on friendly terms with the victims he intends to eat until he eats them.
Samuel Butler

Great eaters and great sleepers are incapable of anything else that is great.
Henry IV of France

This is a recipe for Lemon Cashew Chicken from the recipe cookbook of Recipes-to-go (Asian)

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I'm like old wine. They don't bring me out very often, but I'm well preserved.
Rose Kennedy, (1890-1995) family matriarch, on her 100th birthday, 1991

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Herb Tip
Using Thyme:
Both the leaves and flowers of the thyme plant are used and are available either fresh or dried. Thyme adds a flavor that’s a little bit minty and a little bit lemony. Uses of thyme include beef, fish, chowders, vegetables and tomato sauces

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Anyhow, the hole in the doughnut is at least digestible.
H.L. Mencken

Lemon Cashew Chicken

The whole of nature, as has been said, is a conjugation of the verb to eat, in the active and in the passive.
William Ralph Inge

Lemon Cashew Chicken Directions

* 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.

Serves: 4

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Lemon Cashew Chicken Recipe from the Recipes-To-go.com Asian Recipe Cookbook

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