Cashew Chicken

8 chicken thighs (or 4 breasts) sliced thin

Marinate in 2 TBSP soy sauce and 1/2 tsp garlic.

Cut 6-8 green onions in 1/2 inch pieces. Set aside.

Measure 1 TBSP chopped ginger and 1 tsp minced garlic; put in bowl and set aside.

6 dried whole red chili peppers, tops broken off

1 cup cashews

Sauce:

2 tsp white sugar

2 TBSP soy sauce

1 TBSP chicken broth
4 tsp sugar
2 tsp corn starch

Heat 1 TBSP oil; cook chili peppers until they start to blacken. Add chicken and cook until almost done. Add garlic/ginger and cook with chicken for about 1 minute. Add green onions and sauce. Cook until sauce thickens. Add cashews. Serve over rice.