Cashew Chicken

1 lb boneless chicken breast, cubed
small red and green bell peppers, chopped
1 carrot, chopped
1 celery, chopped
1/2 onion, chopped
1/2 cup unsalted cashews, toasted or boiled
2 T cooking sherry or wine
1 T white wine vinegar
2 t cornstarch
1/2 cup chicken broth
3 T soy sauce/tamari
1 t rice vinegar
2 T honey
1 T vegetable oil
2 garlic cloves
1 t roasted red chili paste
1 t chili powder
red chili flakes to taste
cooked rice, brown or white

In a medium bowl, toss chicken with 1 t oil, chili powder, 1 T soy sauce, 1 T honey. Marinate in fridge for at least a half hour.

In a small bowl, mix broth, soy sauce, vinegar, 1 T honey, roasted red pepper paste, red pepper flakes and cornstarch. Set aside.

In a large skillet or wok, heat 1 T oil over medium heat. Add the chicken and cook until golden brown and cooked through. Transfer to a plate and work in batches if necessary. Add more oil if needed and cook the vegetables until crisp-tender. Add chicken back in and whisk in sauce. Cook until sauce thickens.

Serve over rice.

This is my take on take-out cashew chicken. I've adapted it from a few recipes. Its pretty good. What can I say? It's cashew chicken! Yum! Add more red pepper flakes or even cayanne if you want more heat.