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Cashew Kung Pao Chicken

kept bydaziree

1-1/3 pounds boneless, skinless chicken breasts, cut into 1/2" pieces
5 Tablespoons soy sauce
2 Tablespoons sherry
1 Tablespoon plus 2 teaspoons cornstarch
2 teaspoons sugar
2 Tablespoons white-wine vinegar or rice vinegar
2 teaspoons Asian sesame oil
1/3 cup water
2 Tablespoons cooking oil
3/4 cup cashews or peanuts
4 scallions, white bulbs and green tops cut separately into 1/2" pieces
1/4 teaspoon dried red pepper flakes



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