Cashew Chicken

• 1 lb. boneless chicken (raw), cut into bite size pieces
• 4 Tbsp. soy sauce
• 4 Tbsp. sherry
• 2 tsp. ginger
• 1 Tbsp. cornstarch
• vegetables (carrots, celery, bamboo shoots, water chestnuts, broccoli, mushrooms, bell peppers, etc.) for stir-fry
• 1/4 c. water
• 1 tsp. chicken bouillon granules
• 1 c. cashews

1. Sprinkle soy sauce, sherry, ginger and cornstarch over chicken; stir and set aside.
2. Choose several vegetables for stir-fry. Stir-fry each vegetable separately in 1 tablespoon oil for 1 to 2 minutes.
3. Set all aside in another pan (or serving dish) as you finish.
4. Stir-fry chicken in 2 tablespoons oil until cooked.
5. Add juice from vegetables (if there is any).
6. Add 1/4 cup water and the chicken bouillon granules to make sauce.
7. Stir vegetables in to reheat.
8. When finished, stir in the cashews.
9. Serve over rice.

boneless chicken, soy sauce, sherry, ginger, cornstarch, vegetables, water, chicken bouillon granules, cashews

Taken from www.cookbooks.com/Recipe-Details.aspx?id=514789 (may not work)