Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Chinese
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Whole chicken breasts --
- boned, skinned, 3/4" cubed
1 tb Soy sauce
1 tb Chinese rice wine or dry sherry
2 tb Soy sauce
1 tb Corn starch
2 ts Sugar
1 ts White vinegar
1/4 c Vegetable oil
1/2 ts Crushed red pepper flakes --
- up to 1 ts
3 Green onions -- sliced
1 tb Fresh ginger -- minced
1/2 c Unsalted cashews
Cooked rice
Marinate chicken in 1 tb soy sauce and rice wine for 30 minutes.
Combine 2 tb soy sauce, corn starch, 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
