SZECHWAN CHICKEN AND CASHEWS

   2   Whole chicken breasts - boned, skinned,
            and cut into ¾ Inch cubes
   1   Tablespoon    Soy sauce
   1   Tablespoon    Chinese rice wine or dry Sherry
   2   Tablespoons   Soy sauce
   1   Tablespoon    Cornstarch
   2   teaspoons     Sugar
   1   teaspoon      White vinegar
   ¼  Cup              Vegetable oil
   ½ to 1 Tablespoon   Crushed Red Pepper flakes
   3                   Green onions - sliced 
   1   Tablespoon  Minced fresh ginger
   ½  Cup            Unsalted cashews
   Cooked rice for 4 people

 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 and set aside. Add green onions and ginger and stir fry for 1 minute.
   Return chicken to wok. Cook for 2 minutes stirring constantly. Add soy sauce mixture and any remaining chicken marinade. Add cashews.
   Serve over cooked rice. Serves 4.