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Ingredients Jump to Instructions ↓

  1. 2 Whole Boneless Skinless Chicken Breasts -- cut in

  2. 3/4" cubes

  3. 1 Tablespoon Soy Sauce

  4. 1 Tablespoon Chinese White Wine Or Dry Sherry

  5. 2 Tablespoons Soy Sauce

  6. 1 Tablespoon Cornstarch

  7. 2 Teaspoons Sugar

  8. 1 Teaspoon White Vinegar

  9. 1/4 Cup Vegetable Oil

  10. 1/2 Teaspoon (Up To 1 Tsp) Crushed Red Pepper Flakes

  11. 3 Green Onion -- sliced diagonally

  12. 1 Tablespoon Fresh Ginger Root -- minced

  13. 1/2 Cup Unsalted Cashews Hot Cooked Rice

Instructions Jump to Ingredients ↑

  1. Preparation : Marinate chicken in 1 tablespoon soy sauce and rice wine for 30 min. Combine 2 tablespoons soy sauce, cornstarch, sugar and vinegar and set aside. Heat oil in wok. Add red pepper to taste and cook til black. Add chicken and stir fry for 2 min. Remove chicken. Add green onions and ginger and stir fry for 1 minute. Return chicken to wok. Cook 2 min. Stirring constantly, add soy sauce mixture and any remaining chicken marinade. Add cashews. Serv over hot cooked rice.

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