Velvet your chicken over-night - Or at least 30 minutes before cooking it
Wash the chicken breast with water and dry it with a paper towel. Cut into 1 cm pieces.
In a large bowl, whisk your egg white until stiff. Add one tablespoon of cornstarch and mix until well combined.
Add the chicken and stir well. Place the mixture in a glass jar and store it in the fridge over-night.
*Aline's Suggestion: The outcome is the best if you velvet your chicken over-night. But if you do not find the time or do not like to plan one day in advance, velvet it 30 minutes before you cook the chicken.
Chicken with Cashew Nuts
Roast the cashew nuts for 5 minutes over medium heat until they are golden brown, set aside.
Meanwhile, cut the garlic clove, ginger, and lemongrass very thin. Preheat a non-stick frying pan over medium heat. Add one tablespoon of coconut oil, garlic, ginger, and lemongrass and cook for 5 minutes. Stir constantly.
Cut the shiitake mushrooms into thin slices and add them to the pan. Cook for another 5 minutes.
Add the velveted chicken and fry on high heat for another few minutes until the chicken is well-cooked.
Meanwhile, mix all ingredients from the fish sauce until the sugar in a bowl and set aside.
Add the sauce and cashew nuts to the chicken and stir until well combined.
Serve your velvet chicken with cashew nuts with some rice or noodles.