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Cashew Chicken

Cooking Sauce (recipe follows)
1 tablespoon soy sauce
1 teaspoon cornstarch
1 whole chicken breast (about 1 lb.), skinned, boned, and cut into
bit-size pieces
3 tablespoons salad oil
1/2 cup salted roasted cashews
1 medium-size green bell pepper, seeded and cut into 1-inch squares
1 medium-size onion, cut into 8 wedges, layers separated
1/2 teaspoon finely minced fresh ginger or 1/4 teaspoon ground ginger

Prepare Cooking Sauce and set aside. In a bowl, stir together soy
and cornstarch; add chicken and stir to coat. Set aside.

Place a wok over medium-high heat; when wok is hot, add 2 tablespoons
of the oil. When oil is hot, add cashews and stir until browned
(about 1 minute). Remove with a slotted spoon and set aside. Add
chicken mixture and stir-fry until meat is no longer pink in center;
cut to test (about 3 minutes). Remove from wok and set aside.

Pour remaining 1 tablespoon oil into wok; when oil is hot, add bell
pepper, onion, and ginger and stir-fry until pepper is tender-crisp
to bite (about 4 minutes). Return chicken to wok. Stir Cooking
Sauce and pour into wok; stir until sauce boils and thickens. Stir
in cashews. Makes 2 servings.

Cooking sauce:

Stir together 1/2 teaspoon cornstarch, a dash of liquid hot pepper
seasoning, 3/4 teaspoon sugar, 1 teaspoon white wine vinegar, 1
teaspoon dry sherry or water, and 1 tablespoon soy sauce.


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