2 whole chicken breasts, cubed
1 tbsp. soy sauce
1 tbsp. dry sherry
2 tbsp. soy sauce
1 tbsp. cornstarch
2 tsp. sugar
1 tsp. white vinegar
1/4 c. olive oil
1 tsp. red pepper flakes
3 green onions, chopped
1 tbsp. ginger
1/2 c. cashews
Cooked rice

Marinate chicken in 1 tablespoon soy sauce and wine for 30 minutes. Combine 2 tablespoons soy sauce, cornstarch, sugar, and vinegar and set aside. Heat oil in wok or skillet. Add red pepper and cook until black. Add chicken and stir fry for 2 minutes. Remove chicken; add green onions and ginger and stir for 1 minute. Return chicken to wok and cook 2 minutes, stirring constantly. Add soy sauce mixture and remaining chicken marinade. Add cashews. Serve over rice.