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    Chinese Szechwan Chicken and Cashews


    Source of Recipe


    Aunt Saunny

    4 Servings
    2 Whole chicken breasts,
    -boned, skinned and cut into
    3/4 Inch cubes
    1 Tbsp. Soy sauce
    1 Tbsp. Chinese rice wine or dry
    -Sherry
    2 Tbsp. Soy sauce
    1 Tbsp. Cornstarch
    2 tsp. Sugar
    1 tsp. White vinegar
    1/4 c Vegetable oil
    1/2 To 1 tsp. crushed red pepper
    -flakes
    3 Green onions, sliced
    -diagonally
    1 Tbsp. Minced fresh ginger
    1/2 c 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 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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