Kung Pao Chicken With Cashews

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 tablespoons soy sauce
• 1 tablespoon white vinegar
• 1 tablespoon dry
• 3 tablespoons chicken broth
• 2 teaspoons sugar
• 2 teaspoons cornstarch
• 1 tablespoon dry
• 1 teaspoon cornstarch
• 1/2 teaspoon salt
• 1/8 teaspoon white pepper
• 1/2 teaspoon red pepper flakes (my addition)
• 1 1/2 lbs boneless skinless chicken breasts, cut into bite-size pieces
• 2 tablespoons peanut oil, divided use
• 6 small dried hot chili peppers (8)
• 1/2 cup cashews (1 1/2 c)
• 2 tablespoons peanut oil
• 1/4 teaspoon fresh ginger (to taste)
• 1/2 teaspoon minced garlic (4 cloves)
• 2 whole scallions, cut in 1/2-inch slices (one bunch)
• 8 ounces sliced water chestnuts, drained
• 2 tablespoons hoisin sauce (this is my addition but zaar is being touchy and won't let me enclose it in parenthesis)
• cooked rice

Recipe

• 1 cooking sauce:in a small bowl, combine 2 tablespoons soy sauce, 1 tablespoon white vinegar, 1 tablespoon dry , 3 tablespoons chicken broth, red pepper flakes and 2 teaspoons each sugar and cornstarch. set aside.
• 2 in another bowl, combine 1 tablespoon , 1 teaspoon cornstarch, 1/2 teaspoon salt and 1/8 teaspoon white pepper. add chicken and coat well. stir in 1 tablespoon peanut oil, and let stand 15 minutes to marinate.
• 3 heat wok over medium heat. add 1 tablespoon peanut oil. add chile peppers and nuts; stir until peppers begin to char. remove and set aside. add remaining 2 tablespoons peanut oil and increase heat to high.
• 4 add chicken, stir fry unti chicken is almost done.
• 5 add the onions, garlic, chiles and cashews. stir fry for a minute.
• 6 stir cooking sauce and add to wok. cook, stirring until sauce and thickens. serve over steamed rice.