1 Egg White
2/3 cup unsalted cashews
1 Tbspn Soy sauce
1 Inch square of ginger (peeled and quartered)
1 Tbspn Cornstarch
1 1/2 lb. Chicken breast (boned and cut into 1” cubes)
2 Scallions, Peeled and sliced
1/4 Cup Peanut oil
8 oz. Canned water chestnuts (drained and sliced)
1 Med. Red bell pepper (seeded and sliced)

1/4 Cup soy sauce
1 Tsp. Cornstarch
2 Tbsp. Dry Sherry
2 Tbsp. Cider Vinegar
2 Tbsp. Texas Gourmet Mandarin Orange Serrano Jelly

Lightly beat the egg white in a small bowl. Add soy sauce and cornstarch and mix well. Add the chicken and toss thoroughly. Let stand for 15 Minutes.

For the sauce combine soy sauce, cornstarch, sherry,vinegar and mandarin orange jelly in a small bowl. Mix very well and set aside. Heat oil in wok and add the cashews. Stir-fry for about 1 min. Then remove the cashews and set aside. Discard 1/3 of the oil. Add ginger, scallions and water chestnuts to wok. Stir-fry for one minute then add the chicken, bell pepper and sauce. Cook stirring constantly, until thickened. Remove from heat. Discard the ginger and return cashews to wok. Serve over hot white rice.

Bon Appétit!