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Chinese Cashew Chicken and Rice - Szechwan Chicken and Cashews
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  • 2 whole chicken breasts, boned, skinned and cut into 3/4 inch cubes
  • 1 tbsp (15 ml) soy sauce
  • 1 tbsp (15 ml) Chinese rice wine or dry sherry
  • 2 tbsp (30 ml) soy sauce
  • 1 tbsp (15 ml) cornstarch
  • 2 tsp (10 ml). sugar
  • 1 tsp (5 ml). white vinegar
  • 1/4 cup (60 ml) vegetable oil
  • 1/2 tsp (2 ml) to 1 tsp (5 ml). crushed red pepper flakes
  • 3 green onions, sliced diagonally
  • 1 tbsp (15 ml) minced fresh ginger
  • 1/2 cup (125 ml) unsalted cashews
  • cooked rice
  • Marinate chicken in 1 tbsp (15 ml) soy sauce and rice wine for 30 minutes.
  • Combine 2 Tbsp (30 ml). soy sauce, cornstarch, sugar and vinegar and set aside.
  • Heat oil in wok or skillet.
  • Add red pepper to taste and 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.

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