Szechwan Cashew Chicken

• Cooking Sauce (Recipe Follows)
• 3 Tbs Soy Sauce
• 3 Tsp Cornstarch
• 1 Tbs Red Pepper Flakes
• 3 lbs boneless, skinless chicken breast, cut into bite-sized pieces
• 4 Tbs Grapeseed oil
• 1 1/2 Cups Salted Roasted Cashews
• 1 Large Red Pepper, cut into 1-inch squares
• 1 Large Orange Pepper, cut into 1-inch squares
• 2 Large Onions, cut lengthwise into strips
• 3/4 Tsp Ground Ginger
• Cooking Sauce: Stir together
• 1 1/2 Tsp Cornstarch
• 1 Tsp Chili Oil
• 2 1/2 Tsp Sugar
• 2 1/2 Tsp Rice Wine Vinegar
• 2 Tsp Dry Sherry
• 3 Tbs Soy Sauce

1. 1. Prepare cooking sauce and set aside.
2. 2. In medium bowl, stir together soy, cornstarch and red pepper flakes. Add chicken and stir to coat. Set aside.
3. 3. Place wok over high heat; when wok is hot, add 2 tablespoons of oil. When Oil is hot, add cashews and stir until lightly browned, about 1 minute. Remove with slotted spoon and set aside.
4. 4. Add 1/2 chicken mixture and stir-fry until meat is no longer pink, about 3 minutes. Remove chicken from wok. Repeat with other 1/2 of chicken mixture, adding an additional tablespoon of oil if wok seems dry. Remove chicken.
5. 5. Pour remaining oil into wok, when oil is hot, add peppers, onion and giner. Stir fry until pepper is tender crisp to bite, about 4 minutes.
6. 6. Return chicken to wok. Stir cooking sauce and pour into wok. Stir until sauce boils and thickens. Stir in Cashews.

cooking sauce, soy sauce, cornstarch, red pepper, chicken, oil, cashews, red pepper, orange pepper, onions, ground ginger, cooking sauce, cornstarch, chili oil, sugar, vinegar, sherry, soy sauce

Taken from www.epicurious.com/recipes/member/views/szechwan-cashew-chicken-50025682 (may not work)