Cashew Chicken - cooking recipe

Ingredients

1 lb. boneless chicken breast (about 3), skin removed
2 egg whites
1 1/2 tsp. salt or to taste
2 tsp. cornstarch
3/4 c. peanut oil
1/2 c. unsalted cashews or almonds
4 scallions, cut on diagonal into 1-inch pieces
4 tsp. Chinese rice wine or dry sherry
2 Tbsp. soy sauce
1/2 lb. fresh snow peas, stems removed or 8 oz. frozen, thawed

Preparation

Wash chicken under hot water.
Pat dry.
Cut into 1/2-inch cubes. Mix the egg whites, salt and cornstarch.
Add chicken and toss to coat.
Refrigerate covered for at least 20 to 30 minutes. (Dish can be done in advance to this point.)