Shrimp (or Chicken) with Cashew Nuts

This is so easy to prepare and the taste is incredible. I've adapted this recipe from More Long-life Chinese Cooking From Madame Wong and though it calls for deep-frying the shrimp, or chicken, I usually stir-fry it to make it easier and more healthy. I LOVE this recipe!

• Ready In: 30 mins
• Serves: 2-3

Ingredients

• 1  lb shrimp, shelled and deveined or 1  lb boneless skinless chicken breast, cubed
• 1  tablespoon cornstarch
• 2 -4  cups  oil, for deep-frying
• 1⁄2 cup cashews, i use regular roasted salted cashews for this recipe
• 10  whole  dried red chilies
• 1  green onion, cut into 1 inch pieces
• 1  clove garlic, minced
• 1⁄2 onion, in large dice
• 1  green pepper, in large dice

• Sauce

• 1⁄4 cup  chicken stock
• 2  tablespoons light soy sauce
• 1  teaspoon red wine vinegar
• 1  teaspoon cornstarch, dissolved in
• 2  teaspoons water

Directions

1. Combine sauce ingredients and set aside.
2. Mix shrimp with cornstarch.
3. Heat oil*.
4. Deep-fry shrimp (or chicken) until color changes.
5. Drain.
6. Remove.
7. Deep-fry cashews in large strainer until light brown (about 30 seconds).
8. Drain, Remove.
9. Reheat 2 T.
10. oil in wok.
11. Fry chilies until dark brown.
12. Add scallion and garlic.
13. Stir-fry 30 seconds.
14. Add onion, stir-fry 1 minute.
15. Add green pepper, stir-fry 30 seconds more.
16. Remove chilies.
17. Pour in sauce, bring to a boil.
18. Add shrimp (or chicken) and nuts.
19. Mix until shrimp (or chicken) and nuts are glazed.
20. Removed to serving platter.
21. Serve over rice.
22. *You don't HAVE to deep-fry the shrimp and cashews, I usually stir-fry them in 1 T.
23. oil* I use peanut oil for this recipe.