Cashew Chicken

• 2 whole chicken breasts, boned, skinned and cut into 1/2-inch cubes
• 3 Tbsp. soy sauce, divided
• 3 Tbsp. sherry, divided
• 2 Tbsp. cornstarch, divided
• 1 Tbsp. finely minced ginger root
• 1 tsp. finely minced garlic
• 1 tsp. sugar
• 1/2 tsp. salt
• 5 to 6 Tbsp. peanut oil
• 1 c. cashews
• 1/4 lb. fresh edible pea pods, ends and strings removed or 1 (6 oz.) pkg. frozen edible pea pods, thawed
• 1/4 lb. mushrooms, sliced
• 1 (8 oz.) can sliced bamboo shoots, drained
• 3/4 c. chicken broth or water
• 1 tsp. Worcestershire sauce
• 2 green onions, including tops, sliced

1. In a medium bowl combine 2 tablespoons soy sauce, 2 tablespoons sherry, 1 tablespoon cornstarch, ginger root, garlic, sugar and salt; mix well.
2. Add chicken cubes and let stand 30 minutes.
3. In wok or large skillet heat 2 tablespoons peanut oil.
4. Add cashews; stir-fry over medium heat 1 to 2 minutes until browned.
5. Remove and drain on paper towels.
6. If necessary add 1 tablespoon peanut oil to wok; turn heat to high.
7. Add pea pods and mushrooms; stir-fry 3 to 4 minutes until crisp-tender.
8. Add bamboo shoots; stir briefly.
9. Remove to large bowl.
10. In wok, heat 1 tablespoon oil.
11. Add one-third of the chicken mixture; stir-fry 3 to 4 minutes until chicken is no longer pink inside.
12. Remove to bowl with vegetables.
13. Repeat process, adding 1 tablespoon oil each time, until all chicken is cooked.
14. Combine remaining soy sauce, sherry and cornstarch with chicken broth or water and Worcestershire sauce; pour into wok and cook, stirring until sauce boils and thickens.
15. Return chicken and vegetables to wok; mix and reheat briefly.
16. Stir in cashews.
17. Remove to serving dish and sprinkle with green onions.
18. Makes 4 to 6 servings.

chicken breasts, soy sauce, sherry, cornstarch, ginger root, garlic, sugar, salt, peanut oil, cashews, fresh edible pea pods, mushrooms, bamboo shoots, chicken broth, worcestershire sauce, green onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=436352 (may not work)