| 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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