Cashew Chicken (Szechwan)


Marinate the chicken in 1 table spoon of soy sauce and rice wine for thirty minutes. Combine 2 table spoon soy sauce, cornstarch, sugar and vinegar and set aside. Heat the oil in a wok or skillet. Now add red pepper to taste and cook until black. Add the chicken and then stir fry for two minutes.


Remove the chicken and then add the green onions and ginger and stir fry for 1 minute. Return the chicken to the wok. Now cook four two minutes. While continuously stirring, add the soy sauce mixture and any remaining chicken marinade. Then add the Delinut cashews. Serve the meal over cooked rice.


 2 whole chicken breasts, boned, skinned and cut into 3/4-inch cubes  

 1/2 cup of Naturally Natural Delinut cashews

 1 table spoon of Chinese rice wine or dry sherry

 1 table spoon of soy sauce

 2 table spoon of additional soy sauce

 1/2 to 1 tea spoon crushed red pepper flakes

 2 tea spoon of sugar

 1 tea spoon of white vinegar

 1 table spoon of cornstarch

 1/4 cup of vegetable oil

 1 table spoon of minced fresh ginger

 3 sliced green onions

 Cooked rice

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