Kung Pao Chicken With Cashews - cooking recipe

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

Preparation

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.
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.
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.
Add chicken, stir fry unti chicken is almost done.
Add the onions, garlic, chiles and cashews. Stir fry for a minute.
Stir cooking sauce and add to wok. Cook, stirring until sauce bubbles and thickens. Serve over steamed rice.