Cashew Chicken

Serves 2 or 4 if you add rice

Elizabeth

ingredients

3 Tbs. soy sauce
1 Tbs. sherry (optional)
1/2 cup chicken broth
3/4 Tsp. sesame oil
1 lb. boneless skinless chicken breasts, cut into 1" pieces
1 Tbs. cornstarch
1 Tbs. sugar (optional)
1 Tbs. rice or cider vinegar
1 Tbs. duck or hoisin sauce
1/2 tsp. minced fresh gingerroot or candied ginger (omit sugar if using candied ginger)
2 Tbs. vegetable oil
1 1/2 cups fresh snow peas or 1/2 bag frozen
2 medium carrots thinly sliced
1 cup frenched green beans (or one can water chestnuts sliced)
1/2 cup whole cashews
Hot white rice (optional)

1
In a large zip lock bag , combine 2 tbs. soy sauce, sherry or 1 tbs. chicken broth and 1/2 tsp. sesame oil. Add chicken, toss to coat, and refrigerate for 30 minutes.
2
In a small bowl, combine cornstarch, 1/3 cup broth, vinegar, hoisin or duck sauce, ginger, 1 tbs. soy sauce and 1/4 tsp. sesame oil until smooth. Set aside.
3
Drain chicken and discard marinade. In a wok or large non stick skillet, stir fry the chicken in 1 tbs. oil until no longer pink. Remove and keep warm. In same pan stir fry the carrots, peas, and beans in 1 tbs. oil until crisp-tender. (If using water chestnuts, add now).
4
Add chicken to vegetable mixture. Stir in sauce and cashews. Cook and stir until thickened (very quick).
5
Serve with white rice if desired.