Szechwan chicken & cashews

Yield: 4 Servings

Measure Ingredient
4 \N Servings
2 \N Whole chicken breasts, boned, skinned and cut into
¾ \N Inch cubes
1 tablespoon Soy sauce
1 tablespoon Chinese rice wine or dry Sherry
2 tablespoons Soy sauce
1 tablespoon Cornstarch
2 teaspoons Sugar
1 teaspoon White vinegar
¼ cup Vegetable oil
½ \N To 1 tsp crushed red pepper flakes
3 \N Green onions, sliced diagonally
1 tablespoon Minced fresh ginger
½ cup 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.

Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis

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