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

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.