To celebrate my best friend's move into her summer digs, we decided to cook together and challenge ourselves to use whatever we found in the just-unpacked pantry and refrigerator. We found: eggs, chicken breasts, cashews, chicken stock, dried herbs, frozen vegetables, and rice. We had fun collaborating on this
lighter version of cashew chicken, and it came out GREAT! So light and fresh for summer!
2 egg whites (see ideas for the extra egg yolks here!)
1/4 cup chicken stock
1 tsp celery powder
1 ½ tsp powdered ginger
1 skinless, boneless whole chicken breast (2 breast portions), cut into small strips for stir-frying
1 c. cashews, chopped
1 bag frozen vegetables
Salt and pepper to taste
2 cups cooked rice
Mix the egg whites and chicken stock together until well-combined, add the celery and ginger powders, and then marinate the chicken in the mixture while you cook the cashews.
Heat olive oil over medium heat, and gently toast the cashews. They should not turn very brown– just enough to bring out the best of them. Drain on paper towel.
Prepare vegetables as directed.
Heat wok over high heat with 1 T. olive oil. When a drop of water sizzles and pops in the oil, you know you’re ready to stir-fry. Add the chicken and marinade to the wok, and stir-fry for about 2 minutes, just until the chicken is done, and then add in the vegetables and cashews. Cook another 30 seconds or so, and salt and pepper to taste. Serve with rice.