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My mouth is still tingling with the spicy-sweet taste of this dish! I used crushed red pepper flakes in place of chile paste and sherry instead of rice wine. I also added some mushrooms and bell peppers that were already chopped and sitting in my fridge. I had a ton of cooked linguine that needed to be used, so I served it with that instead of rice. Really good flavor. Thanks!

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pattikay in L.A. October 16, 2006
Chile Chicken with Cashews