Recipe - Charlie Gibsons Chicken With Cashews

4 tablespoon Wine vinegar
4 tablespoon Soy sauce
4 teaspoon Sugar
14 ounce Raw boneless skinned chicken
breast; cut into bitesized
pieces
1 tablespoon Cornstarch
2 teaspoon Oil
3 Green onions; chopped
2 Cloves garlic; minced
One half (up to)
1 teaspoon Crushed red pepper
1 teaspoon Minced or grated fresh
ginger or
One half teaspoon Dried ginger
Lots of cashews
4 cup Cooked rice

Date: Mon, 24 Jun 1996 08:40:19 0400

From: Betsy Burtis BuddoB@AOL.COM

From: Good Morning America.
The recipe is a variation of Kung Pao Chicken that is made with peanuts.
He's been making it for his family for years, and now shares it with all of
us!

1. Mix together vinegar, soy sauce, and sugar, set aside.

2. Heat oil in a large nonstick skillet or wok. Toss chicken pieces in
cornstarch, then stir fry them 57 minutes until cooked.

3. Remove from pan and add onion, garlic, red pepper, and ginger. Stir fry
15 seconds.

4. Add vinegar mixture, cashews, chicken, stirring to coat chicken, about 2
minutes. Serve over rice.

EATL DIGEST 23 JUNE 1996

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.