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Szechwan Chicken & Cashews

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      Title: SZECHWAN CHICKEN & CASHEWS
 Categories: Chinese, Poultry
      Yield: 4 Servings
 
      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
 
  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
 
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