Cashew Chicken

I got this recipe from an ex boyfriend who made it for me in college. Only good thing I ever got from him!

• Ready In: 1 hr
• Serves: 4-6

Ingredients

• 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

Directions

1. Remove skin from chicken. Cut into 1 inch cubes.
2. Prepare the seasoning sauce. Stir together water, sherry, soy sauce, syrup, vinegar, and cornstarch. Blend thoroughly and set aside.
3. 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.
4. 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.
5. 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.
6. Serve over cooked rice.