Cashew Chicken

Serves 4

Put rice in 1 3/4 to 2 cups water, bring to boil, turn back to simmer and cover. Cook for 20 minutes. Remove from heat and fluff with a fork. Cover and hold until needed.

• 1 cup rice
•  

Slice chicken into thin slices (partially freezing can make this easier). Mix egg whites, soy sauce and cornstarch, and add chicken slices and stir to coat.

• 1 lb. chicken breasts
      (breasts from 1 large chicken)
• 2 egg whites
• salt or soy sauce to taste
• 2 tsp. cornstarch

Heat most of the oil in a wok or large pan to very high heat. (Use peanut oil since it can be heated hotter without smoking.) Stir fry chickem, about 2 minutes. Remove the meat from the pan, add the last Tbs. of oil, heat and stir fry nuts and onions about 1 minute.

• ¼ cup peanut oil
• ½ cup unsalted cashews
• 4 green onions, cut into slivers

Add seasoning and chicken and stir 1 minute; then add peas and cook 1 more minute. Serve with rice.

• 4 tsp.s dry sherry or rice wine
• 2 Tbs. soy sauce
• ½ pd. snow peas