Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      servings      
   2      whole         chicken breasts -- boned, skinned and
                        -- cubed
     3/4  inch          cubes
   1      tablespoon    soy sauce
   1      tablespoon    Chinese rice wine or dry -- sherry
   2      tablespoons   soy sauce
   1      tablespoon    cornstarch
   2      teaspoons     sugar
   1      teaspoon      white vinegar
     1/4  cup           vegetable oil
     1/2  teaspoon      crushed red pepper -- flakes (1/2 to 1)
   3                    green onions -- sliced
   1      tablespoon    Minced fresh ginger
     1/2  cup           Unsalted cashews

Preparation:

Cooked rice Marinate chicken in 1 Tbsp soy sauce and rice wine for 30 minutes. Combine 2 Tbsp soy sauce, cornstarch, sugar and vinegar and set aside. Heat oil in wok or skillet. Add red pepper to taste and cook until black. Add chicken and stir fry for 2 minutes. Remove chicken. Add green onions and ginger and stir fry for 1 minute. Return chicken to wok. Cook 2 minutes. Stirring constantly, add soy sauce mixture and any remaining chicken marinade. Add cashews. Serve over cooked rice. Crème de Colorado Cookbook (1987)