Cashew Chicken

• 1/2 lb. fresh pea pods
• 5 Tbsp. soy sauce, divided
• 1 c. chicken broth
• 1/2 tsp. sugar
• 1/2 lb. fresh sliced mushrooms
• 4 green onions, chopped
• 5 oz. water chestnuts, sliced and drained
• 4 Tbsp. broken cashews
• 2 boneless chicken breasts
• 2 tsp. sherry
• 2 Tbsp. cornstarch
• 3 stalks celery
• 2 tsp. oil, divided

1. Remove ends and strings from pea pods.
2. Cut chicken into bite-size pieces.
3. Combine chicken with 2 tablespoons soy sauce and 2 teaspoons sherry.
4. Cover and marinate in refrigerator for at least 30 minutes.
5. Combine remaining soy sauce, broth, cornstarch and sugar in covered jar.
6. Shake and set aside.
7. Combine mushrooms, pea pods and 1 teaspoon oil.
8. Stir-fry 2 minutes.
9. Add green onions and water chestnuts.
10. Stir-fry for 30 seconds.
11. Remove vegetables. Combine marinated chicken with 1 teaspoon oil in skillet and spread in single layer.
12. Cook over medium heat until moisture evaporates and chicken cubes begin to brown.
13. Turn to brown evenly.
14. Shake up broth mixture and stir into the chicken.
15. Cook and stir until sauce thickens.
16. Return vegetables to pan.
17. Cook and stir until heated through.
18. Stir in nuts at last minute.
19. Serves 4. Contains 270 calories.

fresh pea pods, soy sauce, chicken broth, sugar, mushrooms, green onions, water chestnuts, cashews, chicken breasts, sherry, cornstarch, stalks celery, oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=283909 (may not work)