Shrimp (Or Chicken) With Cashew Nuts - cooking recipe

Ingredients

1 lb shrimp, shelled and deveined or 1 lb boneless skinless chicken breast, cubed
1 tablespoon cornstarch
2 -4 cups oil, for deep-frying
1/2 cup cashews, i use regular roasted salted cashews for this recipe
10 whole dried red chilies
1 green onion, cut into 1 inch pieces
1 clove garlic, minced
1/2 onion, in large dice
1 green pepper, in large dice
Sauce
1/4 cup chicken stock
2 tablespoons light soy sauce
1 teaspoon red wine vinegar
1 teaspoon cornstarch, dissolved in
2 teaspoons water

Preparation

Combine sauce ingredients and set aside.
Mix shrimp with cornstarch.
Heat oil*.
Deep-fry shrimp (or chicken) until color changes.
Drain.
Remove.
Deep-fry cashews in large strainer until light brown (about 30 seconds).
Drain, Remove.
Reheat 2 T.
oil in wok.
Fry chilies until dark brown.
Add scallion and garlic.
Stir-fry 30 seconds.
Add onion, stir-fry 1 minute.
Add green pepper, stir-fry 30 seconds more.
Remove chilies.
Pour in sauce, bring to a boil.
Add shrimp (or chicken) and nuts.
Mix until shrimp (or chicken) and nuts are glazed.
Removed to serving platter.
Serve over rice.
*You don't HAVE to deep-fry the shrimp and cashews, I usually stir-fry them in 1 T.
oil* I use peanut oil for this recipe.