Preparation:
Marinate chicken in 1 tablespoon soy sauce and rice wine for 30 min.
Combine 2 tablespoons soy sauce, cornstarch, sugar and vinegar and set aside.
Heat oil in wok. Add red pepper to taste and cook til black. Add chicken and stir fry for 2 min. Remove chicken. Add green onions and ginger and stir fry for 1 minute. Return chicken to wok. Cook 2 min. Stirring constantly, add soy sauce mixture and any remaining chicken marinade. Add cashews. Serv over hot cooked rice. |