Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Servings 2 ts Sugar
2 Whole chicken breasts, 1 ts White vinegar
-boned, skinned and cut into 1/4 c Vegetable oil
3/4 Inch cubes 1/2 To 1 tsp crushed red pepper
1 tb Soy sauce -flakes
1 tb Chinese rice wine or dry 3 Green onions, sliced
-Sherry -diagonally
2 tb Soy sauce 1 tb Minced fresh ginger
1 tb Cornstarch 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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