Cashew Nut Chicken

These are tender chicken breasts cooked with crunchy cashew nuts. Another recipe by Stephen Yan

• Ready In: 30 mins
• Serves: 2-4

Ingredients

• 1  large boneless skinless chicken breast
• 1⁄8 teaspoon black pepper
• 1⁄16 teaspoon  gourmet powder monosodium glutamate
• 1  teaspoon cooking wine
• 2  tablespoons light soy sauce, divided
• 1  tablespoon cornstarch or 1  tablespoon tapioca starch
• 4  drops  sesame oil
• 1⁄4 cup  cold water
• 1  cup  peanut oil
• 8  ounces  raw cashew nuts
• 4  slices  fresh gingerroot, 1/8 inch thick
• 3  cloves garlic, crushed
• 1  medium onion, shredded or sliced fine
• 1  cup  cut into halves small fresh mushrooms
• 2  cups  frozen mixed vegetables (thawed)
• 1⁄2 teaspoon salt
• 8  ounces  raw cashew nuts

Directions

1. Cut chicken across grain into slivers, 1/4 inch thickness In a mixing bowl, combine pepper, gourmet powder (M. S. G.), cooking wine and 1 tablespoon soy sauce.
2. Add chicken, coat well and marinate for 15 minutes.
3. STARCH MIXTURE In a small mixing bowl, combine remaining 1 tablespoon soy sauce, sesame oil and 1/4 cup water; mix well and set aside.
4. Heat peanut oil in a WOK to medium-high heat.
5. Add cashews and stir fry until light brown, about 3 minutes.
6. Remove cashews to a bowl and keep warm in oven.
7. Remove all but 2 tablespoons of peanut oil and bring to high heat.
8. Add ginger, garlic, and onion and stir-fry for 1 minute or until light brown.
9. Now add chicken slivers and stir-fry for 2 minutes.
10. Add mushrooms, mixed vegetables, salt and stir-fry for 3 minutes on high heat.
11. When done, stir in starch mixture and bring to boil, stirring continuously.
12. Add cashew nuts, mix and serve immediately.