1.5 lbs boneless skinless chicken (I prefer the breast, but any cut will do)
2 tablespoons soy sauce
1/2 inch ginger grated
3 tablespoons olive oil
1.5 teaspoons red pepper flakes
3 green onions, sliced
2 garlic cloves, pressed
1/2 cup cashews
4 tablespoons soy sauce
1.5 tablespoons cornstarch
4 teaspoons sugar
2 teaspoons white vinegar
1. Dice chicken and combine with 2 tablespoons soy sauce and ginger.
2.In a separate bowl, combine 4 tablespoons soy sauce, 1.5 tablespoons cornstarch, 4 teaspoons sugar and 2 teaspoons white vinegar. Set aside.
3. Heat wok, add 3 tablespoons olive oil, heat til rippling. Add red pepper flakes and garlic, heat til garlic is golden. Add chicken, cook, stirring frequently until chicken is browned on all sides.
4. Drain excess oil, return to heat, add cashews and sauce mixture. Cook one additional minute to allow sauce to thicken, stirrning constantly to ensure even coating.
5. Remove from heat sprinkle with green onions and sesame seeds.
I normally serve this over white rice.