Cashew Chicken

Ingredients:

8 chicken breasts cubed

1/4 c cooking sherry 

1/2 c low sodium soy sauce (*divided)

1 cup oil

2-3 tsp red pepper flakes (depending on how spicy you want it, a little goes a long way)

12 green onions, sliced diagonally

2 TBS garlic

2 cup cashews, unsalted

toasted sesame seeds 

sauce:

1 c soy sauce

1/4 c cornstarch

1/4 c sugar

3 TBS white vinegar

Directions:

Combine 1/4 cup soy sauce with the cooking sherry in medium sized bowl. Cut chicken into bite-sized pieces, put chicken pieces in soy/sherry mixture. Let sit while you prepare the other ingredients.

In a small bowl, whisk 1 c soy sauce, 1/4 c corn starch, 1/4 c sugar, and 3 TBS vinegar. Set aside. Slice the green onions, and measure out the red pepper flakes and minced garlic. 

Drain chicken in strainer to get the marinade off as much a possible. Heat oil in a wok over high heat.  Add red pepper flakes to oil,stir a couple times. Add chicken all at once, let sit for a minute or two till golden,then turn chicken. Add garlic to chicken. Cook chicken till golden on all sides and cooked through. drain oil if there is still an excessive amount. Add cashews. Move wok off hot stove and immediately pour in sauce while constantly turning chicken over to cover everything in sauce. Sauce should thicken quite a bit, if you want it thicker put it back on medium heat for about 5-10 seconds, and stir, stir, stir. Sprinkle toasted sesame seeds and add sliced green onions. Serve over Rice, or I grated up some cauliflower and ate it on that and it was yummy. ENJOY! (This makes enough for about 10-12 people)

Here's the recipe if you're looking for 2-4 people:

2 chicken breasts  cubed

1 tbsp cooking sherry* 

2 tbsp low sodium soy sauce

¼ cup oil

1/2-1 tsp red pepper flakes (depending on how spicy you want it, a little goes a long way)

3 green onions, sliced diagonally

2 cloves garlic, minced (about 1 tsp of jarred minced garlic)

1/2 cup cashews, unsalted

toasted sesame seeds 

sauce:

4 tbsp soy sauce

1 1/2 tbsp cornstarch

4 tsp sugar

2 tsp white vinegar

Combine 1 tablespoon soy sauce with the cooking sherry* in medium sized bowl. Cut chicken into bite-sized pieces, put chicken pieces in soy/sherry mixture. Let sit while you prepare the other ingredients.

In a small bowl, whisk 4 tablespoons soy sauce, 1 1/2 tbsp corn starch, 4 tsp sugar, and 2 tsp vinegar. Set aside. Slice the green onions, and measure out the red pepper flakes and minced garlic. 

Drain chicken in strainer to get the marinade off as much a possible. Heat oil in a wok over high heat.  Add red pepper flakes to oil,stir a couple times. Add chicken all at once, let sit for a minute or two till golden,then turn chicken. Add garlic to chicken. Cook chicken till golden on all sides and cooked through. drain oil if there is still an excessive amount. Add cashews. Move wok off hot stove and immediately pour in sauce while constantly turning chicken over to cover everything in sauce. Sauce should thicken quite a bit, if you want it thicker put it back on medium heat for about 5-10 seconds, and stir, stir, stir. Sprinkle toasted sesame seeds and add sliced green onions. Serve over Rice. ENJOY!