Recipe Summary test

20 mins
20 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • Slice the chicken crosswise. In a bowl, lightly beat the egg white. Stir in the chicken, 1 tbsp. oil, 1 1/2 tbsp. cornstarch, 1 tsp. rice wine vinegar and 3/4 tsp. salt. Cover; chill for 30 minutes.

  • Place the rice in a medium saucepan. Fill the pan halfway with cool water and rub the rice with your fingers. Drain in a mesh strainer. Repeat twice to clean the rice.

  • Return the rice to the saucepan, add 1 1/4 cups cold water and bring to a boil. Reduce the heat, cover and simmer for 17 minutes. Remove from the heat and let sit, covered.

  • Make the sauce: In a small bowl, stir or whisk together the broth, the remaining 1/2 tsp. cornstarch and 2 tsp. rice wine vinegar, 3/4 tsp. salt and 1/4 tsp. pepper.

  • Fill a large saucepan with 4 cups water and bring to a boil. Using a large slotted spoon, add the chicken and stir for 1 minute; drain in a colander.

  • Trim the snow peas. Preheat a wok over high heat for 1 minute. Add the remaining 3 tbsp. oil, the ginger and garlic; stir-fry for 1 minute. Add the snow peas and stir-fry for 1 minute.

  • Add the chicken to the wok with the spatula. Stir the sauce again and pour over the chicken.

  • Cook, stirring, until the sauce thickens, the chicken is cooked and the peas are crisp-tender, about 3 minutes.

  • Fluff the rice and spoon onto plates. Spoon the chicken mixture on top. Chop the cashews; sprinkle on top.