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1
Combine 2 Tbsp of soy sauce with the cooking sherry in a medium sized bowl
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2
Cut chicken into bite sized pieces, put chicken in soy sauce and sherry marinade.
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3
Let sit while you prepare the other ingredients
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4
In a small bowl, whisk 8 Tbsp soy sauce, 3 Tbsp corn starch, 8 tsp sugar, and 4 tsp vinegar.
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5
Set aside.
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6
Slice the green onions, mince the garlic and measure out the red pepper flakes
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7
Drain chicken in strainer to get the marinade off as much as possible
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8
Heat oil in wok or large skillet over high heat.
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9
When oil is hot and ready, add red pepper flakes to the oil and stir a few times
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10
Add chicken all at once.
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11
Let the chicken sit for a few minutes until golden, then stir to turn the chicken and brown on both sides.
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12
Once chicken is golden brown and cooked through, add garlic to chicken and cook for about a minute
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13
Drain oil if there is still an excessive amount in the pan.
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14
Add cashews, stir.
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15
Immediately remove wok or skillet from the heat pour in sauce while continuously stirring to coat all the chicken in the sauce.
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16
The sauce should thicken quite a bit, but if you would like it thicker, put the pan back on medium heat for 5-10 seconds, constantly stirring.
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17
Sprinkle toasted sesame seeds over the top, add green onion slices, serve over white rice, and enjoy!
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18
Veggies could also be added.
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19
I added a 1/4 cup of chopped celery and added it right before adding the cashews
