Szechwan Chicken and Cashews

By JJCR

Ingredients

• 2 whole chickens breasts, boned, skinned and cut into 3/4 inch cubes
• 1 tbsp. soy sauce
• 1 tbsp. chinese rice wine
• 2 tbsp. soy sauce
• 1 tbsp. cornstarch
• 2 tsp. sugar
• 1 tsp. white vinegar
• 1/4 cup vegetable oil
• 1/2- 1 tsp. crushed red pepper flakes
• 3 green onions, sliced diagonally
• 1 tbsp. minced fresh ginger
• 1/2 cup unsalted cashews
• cooked rice

Preparation

Step 1

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.

Serve this spicy entree with Steamboat Stirfry for a complete Szechwan meal.

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