Chicken with Cashews
3lbs boneless/skinless chicken breasts, cut into cubes/bite-sized bits
½ cup red wine vinegar (try raspberry balsamic, it’s divine!!)
½ cup Worcestershire sauce
2 Tbsp sugar
½ – 1 tsp crushed red pepper
2 tsp fresh or ground ginger
Approximately 1 cup cashews
Add cornstarch to oil in pan. Cook chicken until no longer pink inside.
Remove chicken from pan and prepare sauce in the same pan.
Combine the vinegar, Worcestershire sauce and sugar in the pan. Simmer a few minutes.
Then add crushed red pepper and ginger. Then add the chicken back the pan. Add cashews and toss to coat.
Good even without the cashews!!
Serve with hot cooked rice.