2.5 lbs chicken breasts
4 teaspoons cornstarch
1/2 cup rice wine (sake, mirin)
1 onion, sliced
10 green onions
1 piece ginger (1.5 inch)
1.5 cup cashews
1/2 cup olive oil
6-8 tablespoons soy sauce
Cut chicken into 3/4 inch cubes. Stir cornstarch into 2 tablespoons of the rice wine and mix well with chicken cubes.
Remove root ends and any dark green or wilted parts from the green onions and rinse. Cut into 3/4 inch lengths. Peel ginger, slice thinly, and then slice into matchsticks. Break cashews into small pieces or chop coarsely.
Heat oil in a wok or pan, add cashews, and stir fry for a minute or 2 until they start to turn brown. Remove and set aside. Add chicken to the pan and stir-fry for 1 minute. Add onions and ginger and stir-fry for another minute. Combine remaining rice wine, soy sauce, and about 1/3 cup water and add to chicken along with cashews. Stir-fry for another minute, make sure chicken is cooked through and serve. Great with sticky rice.