Recipe: Szechwan Chicken and Cashews (re: Spicy Cashew Chicken - not Cheesecake Factory)

Perhaps you could tweak this recipe.

SZECHWAN CHICKEN AND CASHEWS

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 cup vegetable oil
1/2 to 1 tsp crushed red pepper flakes
3 green onions, sliced diagonally
1 tbsp minced fresh ginger
1/2 cup 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 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. Serve over cooked rice.

Servings: 4
Source: Creme De Colorado Cookbook: Celebrating Twenty Five Years of Culinary Artistry by Junior League of Denver
From: 33 Chinese Chicken Recipes - TALK TLK - 01-24
Board: Cooking Club at Recipelink.com