Spicy Chicken and Cashews

• 2 cups diced skinless boneless chicken breasts
• Salt
• Freshly ground black pepper
• 1 cup cornstarch
• Oil for frying
• 1/4 cup peanut oil
• 1 cup unsalted cashews
• 2 dried red peppers
• 1/2 pound Chinese Long Beans, blanched

Season the chicken and cornstarch with salt and pepper. Dredge the chicken in the cornstarch, coating completely. Fry the chicken until golden brown, about 2 to 3 minutes. Drain on paper towels. Season with salt and pepper. Heat the oil in a large skillet over medium heat. Add the cashews and season with salt and pepper. Pan-fry until golden, 4 to 5 minutes. Add the peppers and beans. Season with salt and pepper, and cook for 2 minutes. Remove from the heat. Toss the chicken and cashew mixture together. Mound in the center of a large platter and serve.