Ingredients
- 2 chicken breasts (whole)
- 1/2 c cashews (unsalted)
- 1/4 c vegetable oil
- 3 tb soy sauce
- 1 tb ginger (minced fresh)
- 1 tb cornstarch
- 2 ts sugar
- 1 tb chinese rice wine
- 1 ts vinegar (white)
- 1 tsp pepper (crushed red)
- 3 slices green onions
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
