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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: Cut chicken into 1" pieces, set aside. Combine water, sherry, soy
sauce, cornstarch, syrup, and vinegar; mix well and set aside.
Heat wok to 375 degrees or high heat for 2 minutes. Pour oil around
top of wok to coat sides; heat 1-1/2 to 2 minutes. Add chicken;
stir-fry 2 to 3 minutes, or until chicken turns white, and push up
sides of wok. Add greenpepper and cashews; stir-fry 30 seconds, and
push up sides. Add onion, garlic, and ginger; stir-fry 1 minute, and
push up sides. Add cornstarch mixture; bring to a boil, stirring
constantly. Cook 1 additional minute, stirring all ingredients with
sauce. Serve over hot cooked rice.
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