Chicken Cashew Stir-Fry

1 1/3 lbs. chicken breast

1 egg white

1 tablespoon cornstarch

salt

1-2 red bell peppers

5 green onions

2 cloves garlic

4-6 fresh red Fresno chili peppers or red jalapenos

3 tablespoons soy sauce

2 tablespoons rice wine (sake, mirin)

2 tablespoons rice vinegar

2 teaspoons sugar

1 teaspoon sesame oil

1/3 cup vegetable oil

1. Cut chicken breasts into ½ inch cubes. Mix with egg white, cornstarch, and a little salt.

2. Cut bell peppers into strips. Finely mince together garlic and chilis. For the sauce: combine soy sauce, rice wine, sugar and sesame oil in a small bowl.

3. Heat wok, add oil and fry cashews for about 1 minute until golden. Remove and drain well on paper towels. Set aside.

4. Add bell peppers, green onions, and the garlic-chile mixture to the oil and fry over high heat for 30 seconds to 1 minute. Add chicken and stir-fry for about 2 minutes or until cooked through. Pour in sauce, add cashews, heat through and serve.

Notes: I used less oil, 1 red bell pepper and 1 ½ jalepenos . Spice level was still mild.