Chile Chicken with Cashews

1. 1

   Cut the chicken into 1/2-inch cubes and place in a bowl.

2. 2

   Combine the 2 T soy sauce, 1 1/2 T rice wine or sake, 1 tsp sesame oil, ginger and 1 tsp cornstarch and add to the chicken, tossing chicken cubes to coat.

3. 3

   Cover with plastic wrap and let chicken marinate for 30 minutes.

4. 4

   Heat a wok or large skillet and add 2 1/2 tablespoons of the peanut oil, heat until very hot and add the chicken Cook over high heat until the chicken cubes become opaque and are cooked, about 3-4 minutes.

5. 5

   Remove with a slotted spoon to a plate; wipe out the pan.

6. 6

   Reheat the pan, add the remaining 2 tablespoons of oil, heat, and add the scallions, garlic and hot chile paste; stir-fry briefly, about 15 seconds, then add the water chestnuts and stir-fry over high heat for about 1 1/2 minutes to heat them through.

7. 7

   Mix the chicken broth through cornstarch together and add to the pan, cook, stirring continuously to prevent lumps, until thickened.

8. 8

   Return the cooked chicken and add the cashews.

9. 9

   Toss lightly to coat and heat through.

10. 10

    Scoop everything onto a platter and serve with a vegetable and steamed rice.

* Per serving · 4 servings · Values may vary.