I was meeting Sally.
They give you a key
I don’t remember exactly,
it was no fortune
or a king’s ransom,
I sort of forget –
you can’t blame them.
I imagine she’s nervous
I hated for her to know

But I didn’t ever do it.

1 Pound skinless, boneless chicken
2 Tablespoons white wine vinegar
2 Tablespoons soy sauce
2 Tablespoons sesame oil
2 Tablespoons cornstarch, dissolved in 2 tablespoons water
2 Teaspoons brown sugar
1 green pepper
1 yellow onion
4 cloves garlic
1/2 Teaspoon red chili flakes
1/2 Teaspoon chili powder
2 Teaspoons fresh ground pepper

what TO DO

Marinade . . .

Combine: 1 tablespoon white wine vinegar, 1 tablespoon soy sauce, 1 tablespoon sesame oil, and 1 tablespoon cornstarch/water.  Whisk well.

Cut chicken into bite-sized pieces and toss in marinade.  Transfer chicken to a shallow dish/bowl and pour excess marinade over the chicken.  

Sauce . . .

Combine 1 tablespoon white wine vinegar, 1 tablespoon soy sauce, 1 tablespoon sesame oil, 1 tablespoon cornstarch/water, and brown sugar.  Whisk well.  Add seasoning, garlic, and cashews.

In a skillet, heat slowly on medium-low until aromatic.

Cook . . .

In another skillet, while the sauce is heating, cook chicken just until the meat is white.

When the sauce is aromatic, add the onions and green pepper to the sauce, sauté on medium-low. 

Once the chicken is white, add it to the sauce and simmer on medium-low until the sauce thickens.  If the sauce is too thick, add a little water.  Adjust seasoning to taste.

Serve . . .

Over steamed rice. 


File Size: 135 kb
File Type: pdf
Download File

Kevin R
03/13/2013 10:06am

This is so amazing!


Leave a Reply.