Cashew Chicken Stir-Fry

Simple yet yummy stir-fry. You could use the sauce on any number of veggi/meat stir-fries. To give credit where credit is due, this recipe is from an Asian cookbook Peter’s sister gave us for Christmas. Thanks Ruthanne!!

Ingredients

1 ½ lb chicken – cut in sml strips (emphasis on small)
1 md onion cut in strips
1 red pepper cut in strips
2 smallish heads of broccoli cut in small pieces

2 egg yokes – slightly beaten
½ cup corn flour

2 tblsp soy sauce
2 tblsp sherry
1 tblsp oyster sauce

Roasted cashews
4 spring onions – sliced

Directions
- Heat a good amount of olive oil in a pan
- Dip chicken strips into egg whites and then cover with corn flour
- Immediately put into hot oil and cook for 3-5 min (till golden brown)
- Remove chicken from oil and drain on paper towels
- NOTE: it is best to do the chicken in shifts so it all gets done well. After the chicken is done you may want to quickly wipe out the excess flour with a paper towel.

- In same pan heat up more oil and cook onion, pepper, and broccoli till slightly tender
- Pour in Sauce and toss veggies
- Bring sauce to a boil
- Put chicken to reheat and toss in sauce
- Sprinkle spring onions and as many cashews as desired on top

NOTE: I doubled the sauce due to using a bit more chicken. Peter and I both like sauces though so it may not actually be necessary.