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1.
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Cut chicken into bite size pieces.
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2.
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Season chicken with pepper and seasoning salt.
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3.
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Combine 1 tablespoon soy sauce with the cooking sherry in a medium sized bowl.
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Add chicken into the bowl, stir to combine well, and set aside or put it into the refrigerator to marinate for as long as you like.
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4.
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In a small bowl, whisk 4 tablespoons soy sauce, 1 1/2 tablespoon cornstarch, 4 teaspoons sugar, and 2 teaspoons vinegar.
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Set aside.
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5.
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Drain chicken in a colander to remove as much of the marinade as possible.
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6.
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Heat 1/4 cup oil in a wok on medium-high heat.
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Add red pepper flakes and garlic.
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Stir for about a minute.
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7.
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Add chicken and cook until golden about 5-7 minutes.
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8.
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Add the cashews and stir to combine.
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9.
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Move wok off heat and pour in the sauce while stirring continuously until everything is covered in sauce.
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The sauce should thicken quite a bit, but if you like it thicker put it back on medium heat for about 5-10 seconds and stir constantly.
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If it becomes too thick, add 1/4 cup water and stir until you get the desired consistency.
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10.
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Sprinkle toasted sesame seeds and green onions on top.
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Serve over rice and enjoy!
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Adapted from: MommaChelle Blog
