4    Servings

      2    Whole chicken breasts,

           -boned, skinned and cut into
    3/4    Inch cubes

      1 tb Soy sauce

      1 tb Chinese rice wine or dry

           -Sherry
      2 tb Soy sauce

      1 tb Cornstarch

      2 ts Sugar

      1 ts White vinegar

    1/4 c  Vegetable oil

    1/2    To 1 tsp crushed red pepper

           -flakes
      3    Green onions, sliced

           -diagonally
      1 tb Minced fresh ginger

    1/2 c  Unsalted cashews

  Cooked rice
  Marinate chicken in 1 Tbsp soy sauce and rice wine for 30 minutes.
  Combine 2 Tbsp soy sauce, cornstarch, sugar and vinegar and set aside. Heat
  oil in wok or skillet. Add red pepper to taste and cook until black. Add
  chicken and stir fry for 2 minutes. Remove chicken. Add green onions and
  ginger and stir fry for 1 minute. Return chicken to wok. Cook 2 minutes.
  Stirring constantly, add soy sauce mixture and any remaining chicken
  marinade.  Add cashews.  Serve over cooked rice.
  Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis