Cashew Chicken

A favorite of mine from my mother's kitchen. She's Chinese, so you know it's amazing!

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1  lb boneless chicken breast
• 1  yellow onion
• 1 (5 ounce) can water chestnuts
• 1 (8 ounce) can  baby corn
• 2  teaspoons garlic, minced
• 2  teaspoons ginger, minced
• 1⁄4 cup cashews
•  hot bean paste (or red chili flakes)

• Marinate

• 1  tablespoon soy sauce
• 1  tablespoon cornstarch
• 1  dash garlic powder
• 1  dash salt

• Sauce

• 1  tablespoon sugar
• 2  tablespoons water
• 3  tablespoons soy sauce
• 2  tablespoons dry sherry or 2  tablespoons cooking wine
• 1  tablespoon white vinegar
• 1  teaspoon cornstarch
• 1 1⁄2 teaspoons  dark sesame oil
• 1⁄4 teaspoon salt

Directions

1. In bowl, stir together ingredients for marinate.
2. In separate bowl or cup, stir together ingredients for sauce.
3. Trim fat from chicken breast. Cut chicken into 1/2-inch cubes. Stir chicken into marinate and let stand for 10 minutes.
4. Coarsely chop onion. Drain water chestnuts and baby corn.
5. Heat 1 T oil in a wok or large nonstick skillet over high heat. Add chicken to pan and stir fry for about 2 minutes or until cooked. Remove from pan.
6. Heat 1 T oil and add garlic, ginger, onion, water chestnuts, and baby corn. Stir fry for 1 to 2 minutes until vegetables are tender.
7. Add chicken to pan. Add 1 tsp hot bean sauce. Stir well.
8. Add sauce and mix well, allowing the sauce to bubble and thicken. Stir in cashews. Serve over rice.