Chicken Cashew

Another recipe that I acquired from a Chinese cooking class that I attended. One of our favorites.

• Ready In: 40 mins
• Serves: 2

Ingredients

• 1  large boneless skinless chicken breast, cut into small chunks
• 1  tablespoon light soy sauce
• 1  tablespoon sherry wine
• 1  tablespoon cornstarch
• 1  cup peas
• 1  medium onion, diced
• 3⁄4 cup celery, diced
• 1  red bell pepper, diced
• 1⁄2 cup roasted cashews, to 1 cup (if not roasted, put in 400F oven for 10 minutes)
• 1 (4 ounce) can whole mushrooms, reserve liquid
• 1  teaspoon light soy sauce
• 3  tablespoons  oil
• 1  garlic clove, crushed
• 1  slice gingerroot
• 1  tablespoon cornstarch
• 1  tablespoon water

Directions

1. Mix the cornstarch and water together to make a thickener; set aside.
2. Combine the 1st four ingredients together and let stand for 15 minutes.
3. Prepare the vegetables as directed.
4. Place 1 tablespoon oil in wok and heat.
5. Stir-fry or saute onions, mushrooms and celery; remove from wok.
6. Add a little more oil if necessary and stir-fry the bell pepper and peas; remove from wok.
7. Heat 2 tablespoons oil and brown the garlic and ginger.
8. Add chicken and stir-fry 2 minutes.
9. Add 1/2 cup mushroom liquid and 1 teaspoon soy sauce.
10. Bring to a boil.
11. Add just enough thickener (cornstarch and water) to thicken the sauce.
12. Return all vegetables to wok.
13. Heat through and add cashews.
14. Serves 2 as a main dish and 4 as a side dish.