recipe adapted from Charlie Gibson - Good Morning America
adapted by There's Always Thyme to Cook
4 tablespoons wine vinegar
4 tablespoons soy sauce
4 teaspoons sugar
14 ounces raw boneless skinned chicken breast, cut into bite-sized pieces
1 tablespoon cornstarch
2 teaspoons oil
3 green onions, chopped
2 cloves garlic, minced
1/2 - 1 teaspoon crushed red pepper
1 teaspoon minced or grated fresh ginger OR 1/2 teaspoon dried
lots of cashews
4 cups cooked rice
Mix together vinegar, soy sauce, and sugar, set aside.
Heat oil in a large nonstick skillet or wok. Toss chicken pieces in cornstarch, then stir fry them 5-7 minutes until cooked. Remove from pan and add onion, garlic, red pepper, and ginger. Stir fry 15 seconds. Add vinegar mixture, cashews, chicken, stirring to coat chicken, about 2 minutes. Serve over rice.
Add vegetables like snow peas, mushrooms, broccoli, anything you like, and double the sauce.