1. In a bowl, whisk together the egg white, 2 tablespoons of the cornstarch, 2 tablespoons of the wine, and 1 tablespoon of soy sauce. 2. Add the chicken and toss to coat. 3. Cover and marinate in the refrigerator for up to 2 hours. 4. To make the sauce, in another bowl, whisk remaining 1 tablespoon cornstarch with 1 tablespoon of the chicken stock until smooth. 5. Add the remaining 3 tablespoons chicken stock, 1 tablespoon wine, 1 tablespoon soy sauce, and sugar and whisk to combine. 6. Set aside until ready to finish the dish. 7. Cook the chicken in 1 Tbs olive oil until chicken cooked through and lightly brown. 8. Heat 1 tablespoon of oil over medium-high heat. Add the chile peppers and stir-fry until nearly black. 9. Add the garlic, ginger, red pepper flakes and 1/2 cup green onions. Stir-fry until fragrant, about 15 seconds. 10. Add the chicken stock sauce, bring to a boil, and cook, stirring, until the sauce thickens, about 1 minute. Remove from the heat. 11. Arrange the chicken on a platter and pour the sauce over it. Garnish with the cashews and additional green onions. Serve with hot rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
