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2 tsp Sugar
2 Whole chicken breasts, boned, skinned and cut into 3/4 Inch cubes
1 tsp White vinegar
1/4 - c Vegetable oil
1/2 To 1 tsp crushed red pepper flakes
1 tbsp Soy Sauce
1 tbsp Chinese Rice wine or dry sherry
3 Green onions, sliced diagonally
2 tbsp Soy Sauce
1 tbsp Minced fresh ginger
1 tbsp Cornstarch
1/2 c Unsalted cashews

Cook Rice according to package directions. 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

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