Step-by-Step Instructions

1. 1.Prepare Chicken for Frying

   Place the egg whites in a shallow bowl. Place 1/2 cup of cornstarch (or arrowroot starch as shown) in a shallow dish. Dip the thinly sliced chicken pieces in the egg whites, ensuring they are fully coated.

2. 2.Coat Chicken with Starch

   After dipping in egg whites, coat the chicken pieces thoroughly with cornstarch (or arrowroot starch).

3. 3.Pan-Fry Chicken

   Heat 6 tablespoons of oil (avocado oil shown) in a skillet over medium-high heat. Once hot, add the coated chicken pieces in batches. Fry until the chicken changes color and is lightly browned on all sides. Remove cooked chicken from the pan and set aside.

4. 4.Sauté Vegetables and Aromatics

   Add sugar snap peas (or Chinese pea pods) to the same pan. Add 1/4 cup of water to steam the peas for a few minutes. Then, add 3 tablespoons of tamari (or soy sauce), 1 tablespoon of sweet cooking rice seasoning (or white wine), 1-2 teaspoons of minced ginger, 1-2 teaspoons of minced garlic paste, and 1-2 teaspoons of lemongrass paste. Stir to combine.

5. 5.Add Water Chestnuts and Sugar

   Add one can of sliced water chestnuts and 2 teaspoons of sugar (or a mix of sugar and coconut sugar) to the vegetables. Stir well to incorporate all ingredients.

6. 6.Incorporate Bean Sprouts and Chicken

   Add one 16-ounce can of drained bean sprouts to the pan. Return the cooked chicken pieces to the pan with the vegetables and sauce. Stir everything together gently.

7. 7.Add Cashews and Simmer

   Add 1/2 cup of chopped cashew pieces to the mixture. Stir to combine. Cover the skillet and let it simmer for 5 minutes to allow the flavors to meld and the vegetables to finish cooking.

8. 8.Serve and Enjoy

   Stir the dish one last time. Taste a small portion, being careful as it will be hot. Serve immediately with rice, rice noodles, vermicelli, or cauliflower rice, or enjoy it as is.