- 2 whole chicken breasts, boned, skinned and cut into 3/4 inch cubes
- 2 tbls. soy sauce
- 1 tbls. cornstarch
- 2 tsp. sugar
- 1 tsp. white vinegar
- 1/4 c. vegetable oil
- 1/2 tsp. crushed red pepper flakes
- 3 green onions, sliced diagonally
- 1 tbls. minced fresh ginger (short)
- 1/2 c. unsalted cashews
- cooked rice
- 1 tbls. soy sauce
- 1 tbls. rice wine or dry sherry
| Marinate chicken in 1 tbls. soy sauce and rice wine for 30 minutes. Combine 2 tbls. 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 onion 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. |
