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Chinese Szechwan Chicken & Cashews




Source of Recipe


Creme de Colorado Cookbook


List of Ingredients




2 whole boneless chicken breasts, no skin, cut into 2" cubes
1 tbsp soy sauce
1 tbsp chinese rice wine -- or dry sherry
2 tbsp soy sauce
1 tbsp cornstarch
2 tsp splenda
1 tsp white vinegar
1/4 cup vegetable oil
1/2 tsp crushed red pepper -- flakes (1/2 to 1)
2 lg green onions -- sliced
1 tbsp minced ginger
1/4 cup cashews -- unsalted



Recipe



Marinate chicken in 1 Tbsp soy sauce and rice wine for 30 minutes.

Combine 2 Tbsp soy sauce, cornstarch, splenda 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.

SERVES 4