Cashew Chicken - cooking recipe

Ingredients

1 lb boneless, skinless chicken breast, diced (or pork)
1 tablespoon oil, sesame preferably
2 cloves garlic, minced and mashed
2 tablespoons rice or red wine vinegar
crushed red pepper flakes to taste
black pepper to taste
1 tablespoon oil, sesame preferred
1 large carrot, peeled and diced into small cubes
1 red bell pepper, seeded and diced
1 small can sliced water chestnuts, drained and coarsely chopped
3 heaping tablespoons of hoisin sauce (found in oriental cooking section)
cashew nuts, couple of handfuls
3 green onions, thinly sliced on an angle
1 box jasmine rice, plain will do

Preparation

Determine the amount of rice that you will need and make according to the
directions.
In a large bowl, combine the first six ingredients together (chicken, oil, garlic, vinegar, red pepper flakes and black pepper), and set it aside.
Then heat 1 tablespoon of oil in a large nonstick skillet over high heat until it smokes.
Add carrot and stir-fry for 2-3 minutes.
Add in the chicken mixture to the skillet and cook for another 3-4 minutes. Toss in the red bell pepper and the chestnuts.
Heat through for 1-2 minutes.
Add the hoisin sauce to coat evenly.
Place cooked rice on serving platter, pour chicken over rice, and garnish with cashews and onions.
Serves 4.