1 chicken breast
1/4 c. cashews
1 whole scallion
1 tsp. ginger, chopped
1 tbl. tree ears
1 tbl. pepper sauce
6 jalapenos, dried, soaked
6 water chestnuts
1/2 c. broth
Marinate chicken 30 minutes, using standard marinade. Cut up scallions. Soak tree ears and drain. Soak peppers and set aside. Heat wok and fry chicken 30 seconds and set aside. Fry nuts at low heat till brown. Add scallions, tree ears, water chestnuts, peppers and sauce. Stir well. Add chicken and broth, stir well add cornstarch paste. Serve.