Recipe(tried): Szechwan Chicken and Cashews

SZECHWAN CHICKEN AND CASHEWS

2 whole boneless, skinless chicken breasts, cut into 3/4-inch cubes
3 tablespoons soy sauce, divided use
1 tablespoon Chinese rice wine or dry sherry
1 tablespoon cornstarch
2 teaspoons sugar
1 teaspoon white vinegar
1/4 cup vegetable oil
1/2 to 1 tsp crushed red pepper flakes
3 green onions, sliced diagonally
1 tablespoon minced fresh ginger
1/2 cup unsalted cashews
Hot cooked rice (for serving)

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

Combine the remaining 2 tablespoons 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. Add cashews.

Serve over cooked rice.

Makes 4 servings