Charlie gibson's chicken with cashews

4 Servings

Ingredients

QuantityIngredient
4tablespoonsWine vinegar
4tablespoonsSoy sauce
4teaspoonsSugar
14ouncesRaw boneless skinned chicken breast; cut into bite-sized pieces
1tablespoonCornstarch
2teaspoonsOil
3Green onions; chopped
2Cloves garlic; minced (up to)
1teaspoonCrushed red pepper
1teaspoonMinced or grated fresh ginger -or-
½teaspoonDried ginger
Lots of cashews
4cupsCooked rice

Directions

Date: Mon, 24 Jun 1996 08:40:19 -0400 From: Betsy Burtis <BuddoB@...> From: Good Morning America.

The recipe is a variation of Kung Pao Chicken that is made with peanuts.

He's been making it for his family for years, and now shares it with all of us!

1. Mix together vinegar, soy sauce, and sugar, set aside.

2. Heat oil in a large nonstick skillet or wok. Toss chicken pieces in cornstarch, then stir fry them 5-7 minutes until cooked.

3. Remove from pan and add onion, garlic, red pepper, and ginger. Stir fry 15 seconds.

4. Add vinegar mixture, cashews, chicken, stirring to coat chicken, about 2 minutes. Serve over rice.

EAT-L DIGEST 23 JUNE 1996

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .