General Joe's Chicken

I found this recipe on the Food Network website and changed a few things to make it cheaper and easier. (That's also where I found the picture.)

1 tablespoon cornstarch
3 tablespoons soy sauce
1 pound boneless, skinless chicken thighs, cut into 1-inch cubes
½ cup + 1 T. chicken stock
2 teaspoons rice wine vinegar
2 teaspoons sugar
Vegetable oil, for frying
1 tablespoon minced garlic
pinch or so of ginger
1 teaspoon red pepper flakes
1/2 cup sliced green onions
1/2 cup roughly chopped lightly toasted cashews

Marinate the chicken in 1 T. soy sauce in the refrigerator for up to 2 hours.
To make the sauce, in another bowl, whisk 1 tablespoon cornstarch with 1 tablespoon of the chicken stock until smooth. Add the remaining chicken stock, 1 tablespoon soy sauce, the vinegar, and sugar and whisk to combine. Set aside until ready to finish the dish.
In a large wok or pot, heat about 1 tablespoon oil and brown chicken with the garlic, ginger, red pepper flakes. Add 1/2 cup green onions and stir-fry until fragrant, about 15 seconds. Add the chicken stock sauce, bring to a boil, and cook, stirring, until the sauce thickens, about 1 minute. Remove from the heat.
Arrange the chicken on a platter and pour the sauce over it. Garnish with the cashews and additional green onions. Serve with hot rice.

Lauren Becker