Lemon Cashew Chicken

Yummy Score : 4.5 out of five.
Time : 10 minutes prep, 15 cooking.

Ingredients :
1 pack of sliced chicken breasts (super thin)
2 egg whites
1-2 TBSP brown sugar
3 tbsp Sesame seeds
1 lemon
Kosher salt
1 cup of cashews
Four baby onions
3 tbsp lemon curd
soy sauce (maybe)

Prep :
Heat the wok, as usual, the hotter the better.
Chop the onion fairly small.
Whip the eggs a bit in a cereal sized bowl.
Prep the chicken by slicing the pieces into thin strips.

Cook :
Start by throwing the onion into the wok with a little wok oil. When the onions looks halfway translucent, throw capoten in the cashews. Shake/stir the wok heavily to not burn the cashews.

While Buy Diflucan Online Pharmacy No Prescription Needed stir frying those, drop the chicken into the egg bowl and mix it all around, then throw the chicken back to the cutting board and mix in the sesame seeds.

When the onions look close to begin done, throw in the chicken and shake/stir regularly.

Zest about a tsp of lemon and when the chicken looks done (Like — it’s ready for the plate), throw in the zest, squeeze both sides of the lemon’s juice, add the brown sugar, and throw in the lemon curd.

Let all get hot again, then taste.

If you need more of the salty Chinese flavor, throw in a tbsp of soy sauce. Taste again, it may need some salt or a tad more brown sugar.

Serve on the spot because it thickens and gets kind of sticky as it cools.

Rice would go well with it, but I served it with roasted potatoes and roasted sweet potatoes.

tony fraser