Make marinade by combining sherry with the egg white and salt; marinate chicken for 2 hours. Combine hoisin and soy sauce with sesame oil and set aside. Coat wok with canola oil and heat. When the oil is very hot, lower the heat slightly and stir-fry peppers for one (1) minute. Add mushrooms, garlic, ginger and scallions, and stir-fry for 30 seconds. Increase the heat, add chicken, and toss well. Pour in the sauce and cook for 1 minute or more to coat and cook chicken thoroughly. Stir in nuts for the last 30 seconds and serve immediately over sticky rice.
Click here to see this month's nut: Cashew
Hazelnuts | Hickory Smoked Almonds | Peanuts | Brazil Nuts | Cashews | Pecans
Mixed Nuts | Macadamias | Honey Roasted Peanuts | Almonds | Pistachios | Walnuts