Ingredients

• Cooking Sauce
• 1/2 teaspoon cornstarch
• 1 dash hot pepper sauce (such as Tabasco)
• 3/4 teaspoon sugar
• 3/4 teaspoon white wine vinegar
• 1 teaspoon dry sherry (or water)
• 1 tablespoon soy sauce


• Cashew Chicken
• 1 tablespoons soy sauce
• 1 teaspoons cornstarch
• 1 lb. skinless and boneless chicken breast (about 2 whole breasts), cut into bite-
       sized pieces
• 3 tablespoons oil
• 1/2 cup salted roasted cashews
• 1 medium-sized green or red bell pepper (or 1/2 green and 1/2 red), cut into 1-inch
      squares
• 1 medium-sized onion, cut in half, then each half cut into 8 wedges, layers separated
• 1/2 teaspoon minced fresh ginger root (or 1/4 teaspoon ground ginger)

Directions

Cooking Sauce
In a small mixing bowl, whisk together all Cooking Sauce ingredients. Set aside.

Cashew Chicken
In a small mixing bowl, whisk together soy sauce and cornstarch. Place uncooked chicken pieces in a medium mixing bowl, then pour soy sauce mixture over chicken and stir to combine. Set aside.

Heat a large skillet (or wok) over medium-high heat. When hot, add oil. When oil is hot (but not smoking), add cashews and stir until browned (about 1 minute). (Note: Cashews will cook quickly without making any sizzling sounds, so watch closely.) Remove cashews with a slotted spoon and set aside.

Add chicken to skillet and stir-fry on medium-high until meat no longer has any pink color (about 3-5 minutes). Remove chicken and place in a clean bowl. Set aside.

Heat remaining 1 tablespoon oil in skillet. When oil is hot, add bell pepper, onion and ginger root (or ground ginger) and stir-fry until bell peppers are tender- crisp to the bite (about 4 minutes). Return chicken to skillet, stirring to combine with peppers and onion. Briefly stir Cooking Sauce then add to skillet and stir until sauce boils and thickens (about 1 minute). Stir in cashews. Serve alone or over rice. Garnish with toasted sesame seeds if desired.