Kung Pao Chicken With Cashews

• Marinade:
• 1/4 Cup water
• 1/2 Teaspoon salt
• 1/2 egg
• 1/4 Cup cornstarch
• 2 Tablespoons olive oil
• Kung Pao Chicken:
• 1 Pound boneless, skinless chicken breast, diced into 1/2-inch pieces, rinse and drained
• 1 Teaspoon cooking wine
• 2-1/2 Tablespoons soy sauce
• 1/3 Cup water
• 2-1/2 Tablespoons vegetable oil, divided use
• 12 whole dry chili peppers (smaller than 3 inches; if longer, cut in half)1/4 Cup diced green onion, white part only, in 1/2-inch pieces
• 1 Teaspoon ground ginger
• 1 Teaspoon ground garlic
• 1 Teaspoon crushed red chili pepper
• 1/2 Tablespoon cornstarch mixed with 1/2 tablespoon water
• 1 Teaspoon sesame oil
• 2 Ounces dry roasted cashews

1. 1. Combine marinade ingredients. Add chicken; refrigerate at least 1 hour.
2. 2. Combine wine, soy sauce and water; set aside
3. 3. Heat wok on high heat 10 seconds. Add 2 tablespoons oil and heat well.
4. 4. Remove chicken from marinade and add to wok. Stir-fry quickly, 60 seconds. Remove chicken; drain well.
5. 5. Add chili peppers. Stir-fry until they darken. If wok becomes too dry, add 1/2 tablespoon olive oil.
6. 6. Add green onions, ginger, garlic and crushed red chili pepper. Stir-fry 5 seconds.
7. 7. Return chicken to wok; stir soy sauce/wine mixture and add; stir until sauce boils, then add cornstarch mix to thicken.
8. 8. Add sesame oil and cashews. Stir and fold until ingredients are thoroughly mixed.

marinade, water, salt, egg, cornstarch, olive oil, chicken, chicken, cooking wine, soy sauce, water, vegetable oil, chili peppers, ground ginger, ground garlic, red chili pepper, cornstarch mixed, sesame oil, cashews

Taken from www.epicurious.com/recipes/member/views/kung-pao-chicken-with-cashews-50018329 (may not work)