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
  1. Semi freeze chicken then cut up carrot size and marinate.
  2. Soak peppers, assemble sauce ingredients.
  3. Heat wok, fry chicken 1 minute, drain and set aside.
  4. Heat 2 cups oil and fry chicken and cashews till cashews are brown. Set aside.
  5. 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.