Stir Fried Chicken and Cashews

• 1 pound Boneless, Skinless Chicken Breasts, Cut Into Small Bite Size Pieces
• 2 teaspoons Cornstarch, Divided
• 1/4 cups Plus 2 Tablespoons Soy Sauce, Divided
• 4 Tablespoons Vegetable Oil, Divided
• 1 whole Small Onion, Chopped
• 1/2 pounds Sliced Mushrooms
• 1 teaspoon Sugar
• 2 packages Ramen Noodles (Doesn't Matter What Kind Because You Won't Use The Seasoning Packet)
• 6 ounces, weight Cashew Nuts, Salt Rinsed Off And Patted Dry

1. Combine chicken pieces with 2 tablespoons soy sauce and 1 teaspoon cornstarch.
2. Blend well.
3. Let stand for 15 minutes.
4. Heat 2 tablespoons oil in wok/large frying pan over high heat.
5. Add chicken and stir fry until white and firm.
6. Add onion and mushrooms.
7. Stir fry until veggies are soft.
8. Boil ramen according to package directions in a medium saucepan.
9. I usually break up the ramen noodles a little bit before putting them in the saucepan.
10. Drain.
11. (Discard the seasoning packets or save them for a future use.
12. You do not need them here.)
13. Add to chicken mixture the remaining 2 tablespoons oil, cooked ramen, and sugar.
14. Add cashews.
15. Combine remaining 1 teaspoon cornstarch and 1/4 cup soy sauce in a small bowl.
16. Stir this into the chicken/cashew mixture.
17. Cover and steam for one minute.
18. Uncover and stir until sauce is thickened.
19. You can add more soy sauce if you want more of that flavor.

chicken breasts, cornstarch, soy sauce, vegetable oil, onion, mushrooms, sugar, ramen noodles, salt

Taken from tastykitchen.com/recipes/main-courses/stir-fried-chicken-and-cashews/ (may not work)