Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 ea Whole chicken breasts, 1 t White vinegar
-boned, skinned and cut into 1/4 c Vegetable oil
-1-inch pieces 1/2 ea To 1 tsp crushed red pepper
1 T Soy sauce -flakes
1 T Chinese rice wine or dry 3 ea Green onions, sliced
-Sherry -diagonally
2 T Soy sauce 1 T Minced fresh ginger
1 T Cornstarch 1/2 c Unsalted cashews
2 t Sugar 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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