Title: Lemon Cashew Chicken
Categories: Ethnic Poultry Sauce
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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