Cashew Chicken With Lotus Root And Shiitake Mushrooms

• 1 1/2 lbs chicken thighs, 1 inch pieces
• 1 1/2 teaspoons salt
• 1 teaspoon sugar
• 2 teaspoons granulated onion
• 1 teaspoon granulated garlic
• 1 teaspoon ginger powder
• 2 tablespoons shaoxing wine
• 1 1/2 tablespoons cornstarch
• 2 tablespoons oil
• 2 cups chicken broth
• 10 shiitake mushroom caps, soak and 1/2 inch strips
• 1 lb fresh lotus root, strips
• cornstarch paste
• oil
• 1/2 cup cashew nuts, whole

1. Place chicken thigh, salt, sugar, onion, garlic, ginger, wine, cornstarch and oil into a bowl and mix well and let set for 30 minutes.
2. In a large skillet add oil to coat and place over a high heat and when the oil start to smoke add in the chicken mixture.
3. Saute until the chicken is halfway done.
4. Add in the chicken broth and bring to a boil.
5. Add in the mushroom and simmer for 2 minutes and then the lotus roots strip and simmer for another minute.
6. Thicken with cornstarch paste.
7. Adjust to taste. Top with cashew nuts.

chicken, salt, sugar, onion, garlic, ginger powder, shaoxing wine, cornstarch, oil, chicken broth, shiitake, lotus root, cornstarch, oil, cashew nuts

Taken from www.food.com/recipe/cashew-chicken-with-lotus-root-and-shiitake-mushrooms-483787 (may not work)