Kung Pao Chicken With Cashews

Ingredients

• 2 tablespoons soy sauce
• 1 tablespoon white wine vinegar
• 1 tablespoon dry sherry
• 3 tablespoons chicken broth
• 2 teaspoons sugar
• 2 teaspoons cornstarch
• 1 tablespoon dry sherry
• 1 teaspoon cornstarch
• 1/2 teaspoon salt
• 1/8 teaspoon white pepper
• 1/2 teaspoon red pepper flakes (my addition)
• 1 1/2 lbs boneless skinless chicken breasts, cut into bite-size pieces
• 2 tablespoons peanut oil, divided use
• 6 small dried hot chili peppers (8)
• 1/2 cup cashews (1 1/2 c)
• 2 tablespoons peanut oil
• 1/4 teaspoon fresh ginger (to taste)
• 1/2 teaspoon minced garlic (4 cloves)
• 2 whole scallions, cut in 1/2-inch slices (one bunch)
• 8 ounces sliced water chestnuts, drained
• 2 tablespoons hoisin sauce (this is my addition but Zaar is being touchy and won't let me enclose it in parenthesis)
• cooked rice

Directions

1. 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. 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. 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. 4

   Add chicken, stir fry unti chicken is almost done.

5. 5

   Add the onions, garlic, chiles and cashews. Stir fry for a minute.

6. 6

   Stir cooking sauce and add to wok. Cook, stirring until sauce bubbles and thickens. Serve over steamed rice.