Kung-Pao Chicken

4 boneless chicken breasts, cut into small bite size pieces

Marinade:
1 t. dry sherry
1 t. cornstarch
1 T oil
½ t. salt
⅛ t. pepper

Sauce:
2 T soy sauce
1 T white wine vinegar
1 T dry sherry
3 T Water
2 T sugar
2 T cornstarch

Other Ingredients:
Red pepper flakes
4 cloves minced garlic
1 T fresh graded ginger
Cashews

The picture of mine above has vegables added to it because that's what Nate wanted lol. But, I just enjoy it without all the veggies.

Mix marinade, add chicken cubes and let sit for 15 minutes.

In a small bowl combine sauce ingredients.

In a frying pan, add a little oil and a few red pepper flakes. Fry until the flakes are browned. Then remove and set aside.

In another frying pan add a little oil, 4 cloves minced garlic and 1 T graded ginger. Let simmer for about 2 minutes and then add chicken mixture and cook until chicken is fully cooked.

Once chicken is cooked add sauce mixture, stirring constantly.
Let simmer until the sauce is thick.

Remove chicken from heat and stir in red pepper flakes and cashews.

Serve over rice and enjoy!