4 Servings
2 Whole chicken breasts,
-boned, skinned and cut into
3/4 Inch cubes
1 tb Soy sauce
1 tb Chinese rice wine or dry
-Sherry
2 tb Soy sauce
1 tb Cornstarch
2 ts Sugar
1 ts White vinegar
1/4 c Vegetable oil
1/2 To 1 tsp crushed red pepper
-flakes
3 Green onions, sliced
-diagonally
1 tb Minced fresh ginger
1/2 c Unsalted cashews
Cooked rice
Marinate chicken in 1 Tbsp soy sauce and rice wine for 30 minutes.
Combine 2 Tbsp soy sauce, cornstarch, sugar and vinegar and set
aside. Heat oil in wok or skillet. Add red pepper to taste and cook
until black. Add chicken and stir fry for 2 minutes. Remove chicken.
Add green onions and ginger and stir fry for 1 minute. Return chicken
to wok. Cook 2 minutes. Stirring constantly, add soy sauce mixture
and any remaining chicken marinade. Add cashews. Serve over cooked
rice.
