|
In a bowl, combine water and cornstarch. Mix
well and whisk in lemon, vinegar, ketchup, soy
sauce, honey, and ginger. Coat the chicken
pieces and shrimp separately in cornstarch,
season with salt, pepper, red pepper flakes,
and paprika. Saute chicken in a large wok or
skillet for a few minutes. Add in shrimp,
garlic, water chestnuts, and cashews. Saute for
a few more minutes until meat is browned,
stirring or tossing regularly. Pour in sauce
mixture and stir-fry until sauce reduces and
thickens (you may add more cornstarch here).
Serve with rice and possibly a Chinese salad.
|
