Cashew Chicken

• 3 chicken breasts
• 1/2 lb. mushrooms
• 1 Tbsp. chicken stock base, dissolved in water
• 1 (4 oz.) pkg. cashew nuts
• 1/4 c. soy sauce
• 4 green onions
• 2 Tbsp. cornstarch
• 1/2 tsp. sugar
• 1/2 tsp. salt
• 1/4 c. salad oil

1. Bone chicken breasts and remove skin.
2. Slice horizontally into slices (1/8 inch thick); then cut into squares.
3. Arrange on tray. Slice mushrooms.
4. Cut green parts off onions into 1-inch long pieces; slice white part 1/4 inch thick.
5. Arrange on tray.
6. Pour chicken broth into small pitcher.
7. Mix soy sauce, cornstarch, sugar and salt.
8. Pour into pitcher.
9. Place oil and nuts in container. Arrange ingredients at table with electric frypan.
10. Heat 1 tablespoon oil to 350u0b0.
11. Add cashews, all at once.
12. Cook 1 minute, shaking pan.
13. Remove and set aside.
14. Add remaining oil and chicken. Cook quickly, turning until opaque.
15. Add mushrooms and broth. Cover and simmer 2 minutes.
16. Stir in soy sauce and cook until thickened, stirring constantly.
17. Simmer 1 minute, uncovered.
18. Mix in onions.
19. Sprinkle with cashews.
20. Serve over bed of white rice.

chicken breasts, mushrooms, chicken stock base, cashew nuts, soy sauce, green onions, cornstarch, sugar, salt, salad oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=835432 (may not work)