Ingredient:
2 Chicken breasts (skinned & cut into 1/2 Inch pieces)
1 tbsp Soy sauce
1 tb Chinese rice wine
2 tbsps Soy sauce
2 tsps Sugar
2 tbsps Rice vinegar
1/4 c Vegetable oil
1 tsp red pepper flakes
3 Green onions (sliced 1 inch long)
1 tb Fresh ginger (minced)
1/2 c Cashews (unsalted)
1 tb Cornstarch
1/3 c Water
Preparation:
Preparation:
1. In a mix bowl, combine chicken, 1 tbsp soy
sauce, rice wine, and marinate in refrigerator for 30 minutes. In a small mixing
bowl, combine 2 tbsps soy sauce, cornstarch, sugar, rice vinegar, and set aside.
2. Using a skillet or wok, heat 1/8 c cooking oil until hot. Add
chicken and stir fry for 2 minutes. Remove chicken from wok and set aside. In the
same wok, heat 1/8 c cooking oil. When hot, add green onions and ginger and stir fry
for 1 minute. Then, return chicken to wok, and cook for 2 more minutes.
3. Add sauce mixture and stir well on high heat for 1 minute. Add cashews. Serve over
cooked rice.
