Chicken and Cashew Nuts

• 4 pounds chicken breasts cut in 1 inch pieces
• 1 x cashew nuts large, halved
• 1 x canola oil or peanut oil, for frying
• 2 teaspoons salt
• 2 large eggs beaten
• 1 dash black pepper
• 2 teaspoons cornstarch
• 6 teaspoons soy sauce, tamari
• 2 cups water chestnuts
• 1 x salt to taste
• 1 x black pepper to taste
• 2 teaspoons sugar
• 4 teaspoons cornstarch
• 1 x monosodium glutamate optional
• 3 tablespoons white vinegar
• 1/4 cup soy sauce, tamari

1. Rinse cashews in cold water and set aside to drain.
2. Prepare marinade by mixing all ingredients with a fork.
3. Put chicken pieces in a large bowl and pour marinade over, mixing well to coat.
4. Marinate at least 20 minutes.
5. Make sweet and sour sauce by mixing all ingredients and when about to boil add in some cornstarch and cold water mix to thicken.
6. Keep warm.
7. Heat oil in wok.
8. Add cashews and quick fry for 30 seconds, remove and drain.
9. Fry marinated chicken until pieces turn white, drain.
10. Remove all but 2 tablespoons of oil from wok and stir fry vegetables until onions are clear of color.
11. Return chicken to vegetables, mix well, add seasoning mixture.
12. Mix all ingredients; add cashews.
13. Stir well.
14. Remove from heat.
15. Serve with sauce, eggrolls and fried rice.

chicken breasts, nuts, canola oil, salt, eggs, black pepper, cornstarch, soy sauce, water chestnuts, salt, black pepper, sugar, cornstarch, glutamate optional, white vinegar, soy sauce

Taken from recipeland.com/recipe/v/chicken-cashew-nuts-35630 (may not work)