Cashew Chicken

• 1 Tbsp. sesame oil
• 1/2 c. rice vinegar
• 1/4 c. cooking sherry
• 1 tsp. garlic powder
• 1 1/2 lb. skinless, boneless chicken, cubed
• 3 Tbsp. cooking oil
• 3 c. broccoli florets
• 1 c. thinly sliced carrots
• 2 tsp. cornstarch
• 1/2 c. soy sauce
• 1/3 c. hoisin sauce
• 1 Tbsp. ground ginger
• 1 c. roasted salted cashews
• cooked rice

1. In a large bowl, combine first 4 ingredients; add chicken and toss to coat.
2. Cover and refrigerate for 2 hours.
3. Remove chicken from marinade and reserve marinade.
4. Heat oil and stir-fry chicken for 2 to 3 minutes or until it is no longer pink.
5. With a slotted spoon, remove chicken and set aside.
6. In the same skillet, stir-fry broccoli and carrots for 3 minutes or just until crisp-tender.
7. Combine cornstarch, soy sauce, hoisin sauce, ginger and reserved marinade.
8. Stir into vegetables.
9. Cook and stir until slightly thickened and heated through.
10. Stir in cashews and chicken; heat through.
11. Serve over rice.
12. Yields 6 servings.

sesame oil, rice vinegar, cooking sherry, garlic powder, skinless, cooking oil, broccoli florets, carrots, cornstarch, soy sauce, hoisin sauce, ground ginger, cashews, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=796200 (may not work)