Source:

Teresa

Serves/Makes:4

Ingredients

• 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

Preparation

• 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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