Chicken And Cashews

• 2 Tbs. peanut oil
• 1/2 cup raw cashew pieces
• 1/2 to 1 tsp. hot chili pepper flakes (to taste)
• 1 whole chicken breast (2 halves), boned, skinned, diced
• 1 scallion, split lengthwise, cut into 1-inch sections
• 1 clove garlic, sliced into slivers
• 4 tsp. soy sauce
• 2 tsp. cornstarch
• few drops rice vinegar
• 1 tsp. sherry
• 2 slices ginger, minced
• 1/4 tsp. sesame oil

1. Combine 1 tsp. cornstarch with 1 tsp, soy sauce, add scallion, garlic and diced chicken. Marinate at least 15 minutes.
2. In small bowl, mix remaining soy sauce and cornstarch with vinegar, sherry, ginger and sesame oil. Stir until smooth.
3. Heat peanut oil in wok or non-stick fry pan over medium high heat. Add cashews and stir-fry until golden. Add chili flakes, then chicken mixture. Stir-fry 2 minutes. Add sauce and stir-fry just until sauce thickens and coats chicken. Serve with cooked rice.
4. Makes 2 servings.

peanut oil, cashew pieces, hot chili pepper, chicken, scallion, clove garlic, soy sauce, cornstarch, rice vinegar, sherry, ginger, sesame oil

Taken from www.epicurious.com/recipes/member/views/chicken-and-cashews-50050512 (may not work)