Cashew Nut Chicken

• 1 large boneless skinless chicken breast
• 1/8 teaspoon black pepper
• 1/16 teaspoon gourmet powder monosodium glutamate
• 1 teaspoon cooking wine
• 2 tablespoons light soy sauce, divided
• 1 tablespoon cornstarch or 1 tablespoon tapioca starch
• 4 drops sesame oil
• 1/4 cup cold water
• 1 cup peanut oil
• 8 ounces raw cashew nuts
• 4 slices fresh gingerroot, 1/8 inch thick
• 3 cloves garlic, crushed
• 1 medium onion, shredded or sliced fine
• 1 cup cut into halves small fresh mushrooms
• 2 cups frozen mixed vegetables (thawed)
• 1/2 teaspoon salt
• 8 ounces raw cashew nuts

1. Cut chicken across grain into slivers, 1/4 inch thickness In a mixing bowl, combine pepper, gourmet powder (M. S. G.), cooking wine and 1 tablespoon soy sauce.
2. Add chicken, coat well and marinate for 15 minutes.
3. STARCH MIXTURE In a small mixing bowl, combine remaining 1 tablespoon soy sauce, sesame oil and 1/4 cup water; mix well and set aside.
4. Heat peanut oil in a WOK to medium-high heat.
5. Add cashews and stir fry until light brown, about 3 minutes.
6. Remove cashews to a bowl and keep warm in oven.
7. Remove all but 2 tablespoons of peanut oil and bring to high heat.
8. Add ginger, garlic, and onion and stir-fry for 1 minute or until light brown.
9. Now add chicken slivers and stir-fry for 2 minutes.
10. Add mushrooms, mixed vegetables, salt and stir-fry for 3 minutes on high heat.
11. When done, stir in starch mixture and bring to boil, stirring continuously.
12. Add cashew nuts, mix and serve immediately.

chicken breast, black pepper, gourmet powder monosodium glutamate, cooking wine, soy sauce, cornstarch, sesame oil, cold water, peanut oil, cashew nuts, gingerroot, garlic, onion, mushrooms, mixed vegetables, salt, cashew nuts

Taken from www.food.com/recipe/cashew-nut-chicken-81209 (may not work)