Szechuan Cashew Chicken - cooking recipe

Ingredients

MARINADE
2 1/2 lbs boneless skinless chicken breast halves, cut into bite size pieces
1/4 cup soy sauce
2 teaspoons dry sherry
1/4 cup water
2 tablespoons cornstarch
STIR-FRY
6 tablespoons peanut oil, divided
garlic powder, to taste
1 red bell pepper, cut into thin strips
1 green bell pepper, cut into thin strips
1 bunch green onion, cut on the diagonal, 1 inch lengths
1 lb button mushroom, cut into quarters
4 stalks celery, sliced
1 teaspoon crushed red pepper flakes
1/2 teaspoon powdered ginger
SAUCE
1/4 cup soy sauce
2 tablespoons dry sherry
1/2 cup water
2 tablespoons cornstarch
2 1/2 tablespoons sugar
1/2 teaspoon ground black pepper
1 tablespoon cider vinegar, plus
1 teaspoon cider vinegar
1 teaspoon peanut oil
GARNISH
1 cup cashews
cooked rice

Preparation

Combine marinade ingredients in a bowl and stir in the chicken pieces to coat.
Let stand at room temperature for 20 minutes;drain.
Pour 3 Tbsp peanut oil into a very large skillet or wok.
Heat to medium high.
Stir-fry the chicken in the oil in 3 to 4 batches, until lightly browned; remove to a plate or bowl and sprinkle generously with garlic powder.
Wipe out skillet or wok with a paper towel.
Add remaining 3 Tbsp oil to wok or skillet, and stir-fry the vegetables, crushed red pepper flakes, and ginger together for about 4 minutes.
Add chicken to the skillet.
Combine sauce ingredients and pour over chicken and vegetables.
Cook and stir over medium heat until sauce is thickened.
Mix in cashews.
Serve immediately with rice.
Preparation time is cooking time.