Ingredients

2 whole chicken breasts, boned, skinned and cut into 3/4-inch cubes
1 Tbsp. soy sauce
1 Tbsp. chinese rice wine or dry sherry
2 Tbsp. soy sauce
1 Tbsp. cornstarch
2 tsp. sugar
1 tsp. white vinegar
1/4 C. vegetable oil
1/2 to1 tsp. crushed red pepper flakes
3 green onions, sliced diagonally
1 Tbsp. minced fresh ginger
1/2 C. unsalted cashews
cooked rice

Cooking Instructions

Marinate chicken in 1 Tbls. soy sauce and rice wine for 30 minutes. Combine 2 Tbls. soy sauce, cornstarch, sugar and vinegar and set aside. Heat oil in wok or skillet. Add red pepper to taste and cook until black. Add chicken and stir fry for 2 minutes. Remove chicken. Add green onions and ginger and stir fry for 1 minute. Return chicken to wok. Cook for 2 minutes. Stirring constantly, add soy sauce mixture and any remaining chicken marinade. Add cashews. Serve over cooked rice.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: