Chinese Chicken with Spring Onion, Ginger and Cashew nuts

Ingredients:

• 4 Chicken breasts, skinless and cut into bite-size chunks
• 100 g Cashew nuts, unsalted
• 2 tbsp Peanut/ Vegetable oil
• 1 Egg White
• 2 tbsp corn Flour
• 1 clove Garlic, finely chopped
• 3 Spring Onions, chopped
• 2 tbsp Ginger, chopped
• 2 tbsp Soy sauce
• 2 tbsp dry Sherry
• 1 tsp Caster Sugar
• 1/2 tsp Chilli sauce
• 1/2 tsp Salt

Method:

• Mix corn flour, egg white and salt in a bowl, add chicken, mix well and refrigerate for 10 minutes.
• Meanwhile, stir-fry cashew nuts in a wok in the 1 tbsp of oil until golden. Remove the nuts and remove any excess oil from the wok with a kitchen paper.
• Heat the remaining oil in the wok and cook chicken, garlic and ginger in hot oil for 3 minutes, then add soy, chilli, sherry, sugar and 2 tbsp of water. Cook until sauce is thick.
• Return cashew nuts to the wok and mix well with other ingredients.
• Serve the chicken topped with spring onions and boiled rice.