How to make it

  • Mix the soy sauce and water, then blend into the cornstarch. Stir in the sherry, sugar, ginger, red pepper, and salt.
  • Preheat a wok or large skillet over high heat; add 2 teaspoons of peanut oil. Stir-fry the green peppers and onions for 2 minutes. Add the cashews and stir-fry for 1 to 2 minutes until golden brown.
  • Add the rest of the oil and the chicken to the wok and stir in the soy mixture. Cook and stir until bubbly. Cover and let simmer for a minute or two.
  • Serve over rice.

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