My whole family loves this Szechuan chicken. My husband prefers it without peppers, but he is happy to let others have his! I use the ginger paste that comes in a tube and pre-shredded carrots to save time. —Christine Snyder, Boulder, Colorado

1/4 cup cold water

1/4 cup soy sauce

3 tablespoons sherry

1 tablespoon cornstarch

2 teaspoons sugar

3/4 teaspoon crushed red pepper flakes

1 small sweet red pepper

1 small green pepper

2 medium carrots

1 cup coarsely chopped cashews

2 tablespoons canola oil, divided

1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes

6 green onions, thinly sliced

1 teaspoon minced fresh gingerroot

4-1/2 cups hot cooked rice

Mix first 6 ingredients until smooth. Cut peppers and carrots into matchsticks., In a large skillet, cook cashews over low heat until lightly browned, stirring occasionally, 1-2 minutes. Remove from pan., In same skillet, heat 1 tablespoon oil over medium-high heat; stir-fry chicken until no longer pink, 5-7 minutes. Remove from pan., In s