Stir Fry Cashew Chicken or Turkey

Ingredients:

• 1 1/2 pound boneless, skinless chicken breasts cut into 1/2-inch pieces (or 2 cups leftover chicken or turkey)
• 6 tablespoons soy sauce
• 3 tablespoons sherry
• 2 tablespoons Clabber Girl Cornstarch
• 1 tablespoon sugar
• 2 tablespoon rice wine vinegar
• 1 tablespoon dark sesame oil
• 1/4 cup water
• 2 tablespoons cooking oil
• 1/2 cup cashews
• 1 small bunch scallions, white and green parts separated
• 1/4 teaspoon red pepper flakes

Instructions:

In a medium bowl, toss the chicken with 2 tablespoons soy sauce, 2 tablespoons sherry, and 1 tablespoon cornstarch; set aside. In small bowl, combine sugar, vinegar, sesame oil, water, remaining soy sauce, sherry and cornstarch; mix well.

In a wok or large nonstick frying pan, heat 1 tablespoon cooking oil over medium-high heat. Add cashews and stir-fry about 30 seconds. Remove from pan. Heat remaining oil. Add white parts of scallion and pepper flakes, stirring for 30 seconds. Add chicken and marinade; stir-fry 2 minutes. Add remaining soy sauce mixture and green scallion parts cooking 1-2 minutes or until chicken is cooked. Stir in reserved cashews.

Yield: 4 servings