Ingredients:
1 1/2 lbs boneless skinless chicken breasts
2 tablespoons soy sauce
1 1/2 tablespoons rice wine or 1 1/2 tablespoons sake
1 teaspoon toasted sesame oil
1 tablespoon minced fresh ginger
1 teaspoon cornstarch
4 1/2 tablespoons peanut oil
1 1/2 tablespoons minced scallions, white part only
2 tablespoons minced garlic
1 teaspoon hot chili paste or 1 teaspoon dried chili flakes ( or to taste)
1 can water chestnuts, thinly sliced
3/4 cup chicken broth
3 tablespoons soy sauce
2 1/2 tablespoons rice wine or 2 1/2 tablespoons sake
1 1/2 tablespoons sugar
1 teaspoon toasted sesame oil
2 teaspoons chinese black vinegar or 2 teaspoons Worcestershire sauce
1 1/2 tablespoons cornstarch
1 1/4 cups roasted cashews
Directions:
Cut the chicken into 1/2-inch cubes and place in a bowl.
Combine the 2 T soy sauce, 1 1/2 T rice wine or sake, 1 tsp sesame oil, ginger and 1 tsp cornstarch and add to the chicken, tossing chicken cubes to coat.
Cover with plastic wrap and let chicken marinate for 30 minutes.
Heat a wok or large skillet and add 2 1/2 tablespoons of the peanut oil, heat until very hot and add the chicken Cook over high heat until the chicken cubes become opaque and are cooked, about 3-4 minutes.
Remove with a slotted spoon to a plate; wipe out the pan.
Reheat the pan, add the remaining 2 tablespoons of oil, heat, and add the scallions, garlic and hot chile paste; stir-fry briefly, about 15 seconds, then add the water chestnuts and stir-fry over high heat for about 1 1/2 minutes to heat them through.
Mix the chicken broth through cornstarch together and add to the pan, cook, stirring continuously to prevent lumps, until thickened.
Return the cooked chicken and add the cashews.
Toss lightly to coat and heat through.
Scoop everything onto a platter and serve with a vegetable and steamed rice.
Servings: 4-6
Time preparation: 30 min.
Time total: 40 min.