2-3 chicken breasts
1 c. cashews
6-8 dried chili peppers (soaked in hot water)
1 scallion, chopped fine
SAUCE:
2 tbl. hoisin sauce
1 tbl. oyster sauce
3 tbl. light soy
1/4 c. broth
1 tsp. vinegar
1 tsp. sugar
- Semi freeze chicken then cut up carrot size and marinate.
- Soak peppers, assemble sauce ingredients.
- Heat wok, fry chicken 1 minute, drain and set aside.
- Heat 2 cups oil and fry chicken and cashews till cashews are brown. Set aside.
- Heat wok, use oil from chicken and cashews. Fry peppers then add cashew, scallions, chicken. Then add sauce ingredients, mix well. Serve covered with scallions.