Sarah Sundin's Cashew Pepper Chicken

Sarah Sundin is the author of eight historical novels, including Anchor in the Storm. Her novel Through Waters Deep was named to Booklist’s “101 Best Romance Novels of the Last 10 Years,” and her novella “I’ll Be Home for Christmas” in Where Treetops Glisten was a finalist for the 2015 Carol Award. A mother of three, Sarah lives in California, works on-call as a hospital pharmacist, and teaches Sunday school. She also enjoys speaking for church, community, and writers’ groups. Please visit her at http://www.sarahsundin.com.

Sarah's Latest Book Release - Anchor in the Storm

For plucky Lillian Avery, America’s entry into World War II means a chance to prove herself as a pharmacist in Boston. The challenges of her new job energize her. But society boy Ensign Archer Vandenberg’s attentions only annoy—even if he is her brother’s best friend. During the darkest days of the war, Arch’s destroyer hunts German U-boats in vain as the submarines sink dozens of merchant ships along the East Coast. Still shaken by battles at sea, Arch notices his men also struggle with their nerves—and with drowsiness. Could there be a link to the large prescriptions for sedatives Lillian has filled? The two work together to answer that question, but can Arch ever earn Lillian’s trust and affection?

In Anchor in the Storm, Lillian Avery is excited to move to Boston to start her new job. For this Midwestern girl, another appeal of the big city is better access to her culinary favorite—Chinese food. Since I share Lillian’s love of Asian cuisine, here’s a Sundin family favorite, Cashew Pepper Chicken. Purchase the book HERE. 

Sarah's (or Lillian’s) Cashew Pepper Chicken

¾ pound boneless chicken breasts and/or thighs

1 egg white

2 teaspoons cornmeal

¼ teaspoon salt

1 teaspoon water

2-4 tablespoons cooking oil

1 green bell pepper, coarsely chopped

1 red bell pepper, coarsely chopped

½ cup green onions, sliced

1/4-1/2 teaspoon crushed red pepper, according to how much spice you like

1/2 tablespoon chopped ginger

2 tablespoons hoisin sauce

1 tablespoon sherry or chicken broth

½ teaspoon sesame oil

½ cup cashews

Cut raw chicken into ½-inch chunks. In bowl, mix egg white, cornmeal, water, and salt. Stir in chopped chicken.

Heat 2 tablespoons cooking oil in large frying pan or wok on high heat. Stir-fry chicken for 1-2 minutes, until no pink remains. Remove from pan. If pan is dry, heat another 2 tablespoons cooking oil. Stir-fry peppers, onion, crushed red pepper, and ginger for 1 minute. Return chicken to pan, then add hoisin sauce, sherry, and sesame oil. Stir-fry for 1 minute. Serve with medium-grain rice, and top with cashews.