1. Cooking sauce:In a small bowl, combine 2 tablespoons soy sauce, 1 tablespoon white wine vinegar, 1 tablespoon dry sherry, 3 tablespoons chicken broth, red pepper flakes and 2 teaspoons each sugar and cornstarch. Set aside. 2. In another bowl, combine 1 tablespoon sherry, 1 teaspoon cornstarch, 1/2 teaspoon salt and 1/8 teaspoon white pepper. Add chicken and coat well. Stir in 1 tablespoon peanut oil, and let stand 15 minutes to marinate. 3. Heat wok over medium heat. Add 1 tablespoon peanut oil. Add chile peppers and nuts; stir until peppers begin to char. Remove and set aside. Add remaining 2 tablespoons peanut oil and increase heat to high. 4. Add chicken, stir fry unti chicken is almost done. 5. Add the onions, garlic, chiles and cashews. Stir fry for a minute. 6. Stir cooking sauce and add to wok. Cook, stirring until sauce bubbles and thickens. Serve over steamed rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
