Prep 30 mins
Cook 30 mins
I got this recipe from an ex boyfriend who made it for me in college. Only good thing I ever got from him!
- 4 chicken breast halves
- 1⁄3 cup water
- 1⁄3 cup cooking wine or 1⁄3 cup sherry wine
- 1⁄3 cup soy sauce
- 2 tablespoons dark corn syrup
- 1 tablespoon apple cider vinegar or 1 tablespoon regular vinegar
- 2 tablespoons chopped green onions (more for garnish if you like)
- 4 teaspoons cornstarch
- 1⁄3 cup canola oil
- 2 chopped bell peppers (I use 1 red and 1 green- but sometimes I use orange and yellow, as well)
- 1⁄2 cup cashews (we always use more)
- 1⁄3 teaspoon garlic pepper seasoning
- 1⁄3 teaspoon ground ginger
- 1⁄2 teaspoon crushed red pepper flakes
- Remove skin from chicken. Cut into 1 inch cubes.
- Prepare the seasoning sauce. Stir together water, sherry, soy sauce, syrup, vinegar, and cornstarch. Blend thoroughly and set aside.
- Add oil to wok or large pan. (Sometimes, I only use half the oil and pam, instead). Heat at 375 for about 2 minutes. Add chicken cubes; stir fry for 2 or 3 minutes or until chicken turns completly white.
- Make well in center; add peppers and cashews. Stir fry for 12 minutes. Make well in center and add onions, garlic, ginger and red pepper. Stir fry for 1 minute.
- Make well in center and add seasoning sauce. Bring to a boil without stirring for 1 minute- cook for an additional minute or until thickened, stirring rest of ingredients in with sauce.
- Serve over cooked rice.