| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Chinese | Chinese, Poultry | 4 | Servings |
INGREDIENTS
| 4 | Servings | |
| 2 | Whole chicken breasts, boned, skinned and cut into | |
| 3/4 | Inch cubes | |
| 1 | tb | Soy sauce |
| 1 | tb | Chinese rice wine or dry Sherry |
| 2 | tb | Soy sauce |
| 1 | tb | Cornstarch |
| 2 | ts | Sugar |
| 1 | ts | White vinegar |
| 1/4 | c | Vegetable oil |
| 1/2 | To 1 tsp crushed red pepper flakes | |
| 3 | Green onions, sliced diagonally | |
| 1 | tb | Minced fresh ginger |
| 1/2 | c | Unsalted cashews |
INSTRUCTIONS
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. Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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