Spicy Chicken & Cashews

• 3/4 pounds Boneless Chicken Breasts Or Tenderloins
• 3 dashes Black Pepper
• 3 dashes Seasoning Salt
• 2 Tablespoons Low Sodium Soy Sauce
• 1 Tablespoon Cooking Sherry
• 4 Tablespoons Soy Sauce
• 1- 1/2 Tablespoon Cornstarch
• 4 teaspoons Sugar
• 2 teaspoons White Vinegar
• 1/4 cups Oil
• 1/2 teaspoons Red Pepper Flakes
• 2 cloves Garlic, Minced
• 1/2 cups Salted Cashews
• 3 whole Green Onions, diced
• 3 dashes Toasted Sesame Seeds

1. 1.
2. Cut chicken into bite size pieces.
3. 2.
4. Season chicken with pepper and seasoning salt.
5. 3.
6. Combine 1 tablespoon soy sauce with the cooking sherry in a medium sized bowl.
7. Add chicken into the bowl, stir to combine well, and set aside or put it into the refrigerator to marinate for as long as you like.
8. 4.
9. In a small bowl, whisk 4 tablespoons soy sauce, 1 1/2 tablespoon cornstarch, 4 teaspoons sugar, and 2 teaspoons vinegar.
10. Set aside.
11. 5.
12. Drain chicken in a colander to remove as much of the marinade as possible.
13. 6.
14. Heat 1/4 cup oil in a wok on medium-high heat.
15. Add red pepper flakes and garlic.
16. Stir for about a minute.
17. 7.
18. Add chicken and cook until golden about 5-7 minutes.
19. 8.
20. Add the cashews and stir to combine.
21. 9.
22. Move wok off heat and pour in the sauce while stirring continuously until everything is covered in sauce.
23. The sauce should thicken quite a bit, but if you like it thicker put it back on medium heat for about 5-10 seconds and stir constantly.
24. If it becomes too thick, add 1/4 cup water and stir until you get the desired consistency.
25. 10.
26. Sprinkle toasted sesame seeds and green onions on top.
27. Serve over rice and enjoy!
28. Adapted from: MommaChelle Blog

chicken breasts, black pepper, salt, soy sauce, cooking sherry, soy sauce, cornstarch, sugar, white vinegar, oil, red pepper, garlic, cashews, green onions, sesame seeds

Taken from tastykitchen.com/recipes/main-courses/spicy-chicken-cashews/ (may not work)