From the kitchen of Don Burcin
In a bowl:
4 chicken breasts, cut into cubes
4 tsp baking soda
Toss together to coat.
Cover & refrigerate for 20 minutes.
Rinse chicken thoroughly with water. Pat dry.
In a bowl, mix together:
2 tsp white wine
4 tsp cornstarch
Add the chicken. Toss to coat.
Cover & refrigerate for 20 minutes.
To make sauce, add together in a bowl:
3 tsp soy sauce
1/2 tsp sesame oil
2 tsp white wine
1 1/4 c chicken stock
2 tsp sugar
1 tsp garlic powder
1/4 tsp ginger powder
Set aside.
In a pan, heat:
1/4 c oil
Add chicken & cook until no longer pink.
Add sauce & cook for a few minues.
Stir in cashews.
Serve with cooked rice.
Photo by Photo by Kischmisch on Unsplash
