• 1 tsp. good sherry (dessert wine)
• 1/4 tsp. onion powder
• 1/8 tsp. pepper
• 2 tbsp. cornstarch
• 1 tsp. ginger garlic paste
• 1 tsp. gochujang paste
• 1/2-1 lb. chicken breasts, cubed (I always prefer to add more veggies and less meat)
• 4 tbsp. low sodium soy sauce, divided
• white or red onions, chopped to taste
• 1 cup celery, sliced
• 1 cup red pepper, chopped (could add a green pepper as well)
• 1 tsp. cornstarch blended with 1 tbsp. water
• 1/2 cup water (you may need more)
• 1/4 cup unsalted cashews or peanuts
• 2 tbsp. EVOO

Combine the sherry, onion powder, pepper, ginger-garlic paste, gochujang paste, cornstarch  and chicken with 2-3 tbsp. of the 4 tbsp. soy sauce. Marinate for a couple of hours or overnight.

Heat oil and stir-fry the nuts until lightly browned; remove.  Add chicken mixture and onions and stir-fry until chicken is slightly underdone.  Add your vegetables and cook for about 5 to 10 minutes.

Add the remaining 1 tbsp. soy sauce, 1/2 cup water (or more), 1 tsp. blended cornstarch.  Cook for a few minutes until it thickens; adjust seasonings if necessary. Top with the fried nuts and serve over rice.

Recipe by cookingwithauntjuju.com