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 c Vegetable oil 1/2 To 1 tsp. crushed red pepper flakes 3 Green onions, sliced diagonally 1 Tbsp. Minced fresh ginger 1/2 c Unsalted cashews Cooked rice

Preparation

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 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. 4 servings.