Shrimp (or Chicken) with Cashew Nuts

Ingredients
1 lb shrimp, shelled and deveined or boneless skinless chicken breasts, cubed
1 tablespoon cornstarch
2-4 cups oil, for deep-frying
1/2 cup cashews, i use regular roasted salted cashews for this recipe
10 whole dried red chilies
1 green onion, cut into 1 inch pieces
1 clove garlic, minced
1/2 onion, in large dice
1 green pepper, in large dice
Sauce
1/4 cup chicken stock
2 tablespoons light soy sauce
1 teaspoon red wine vinegar
1 teaspoon cornstarch, dissolved in
2 teaspoons water
Directions
1Combine sauce ingredients and set aside.
2Mix shrimp with cornstarch.
3Heat oil*.
4Deep-fry shrimp (or chicken) until color changes.
5Drain.
6Remove.
7Deep-fry cashews in large strainer until light brown (about 30 seconds).
8Drain, Remove.
9Reheat 2 T.
10oil in wok.
11Fry chilies until dark brown.
12Add scallion and garlic.
13Stir-fry 30 seconds.
14Add onion, stir-fry 1 minute.
15Add green pepper, stir-fry 30 seconds more.
16Remove chilies.
17Pour in sauce, bring to a boil.
18Add shrimp (or chicken) and nuts.
19Mix until shrimp (or chicken) and nuts are glazed.
20Removed to serving platter.
21Serve over rice.
22*You don't HAVE to deep-fry the shrimp and cashews, I usually stir-fry them in 1 T.
23oil* I use peanut oil for this recipe.