Szechwan Chicken And Cashews

Recipe Ingredients

4
2		Chicken breasts - boned, skinned and chopped
3/4		Cubes
1 tablespoon	15ml	Soy sauce
1 tablespoon	15ml	Chinese rice wine or dry - sherry
2 tablespoons	30ml	Soy sauce
1 tablespoon	15ml	Cornstarch
2 teaspoons	10ml	Sugar
1 teaspoon	5ml	White vinegar
1/4 cup	59ml	Vegetable oil
1/2 teaspoon	2.5ml	Crushed red pepper - flakes, up to 1
3		Green onions - sliced
1 tablespoon	15ml	Minced fresh ginger
1/2 cup	118ml	Unsalted cashews
		Cooked rice

Recipe Instructions

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.

Creme de Colorado Cookbook (1987)

Source:
Cooking Light - April 1997

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