Cashew Chicken

• 1/2 cup rice vinegar
• 2 tablespoons sesame oil
• 1/2 cup sherry
• 2 teaspoons garlic powder
• 1-1/2 pounds skinless boneless chicken, cubed
• 3 tablespoons canola oil
• 3 cups fresh broccoli florets
• 1 cup thinly sliced carrots
• 2 teaspoons cornstarch
• 1/3 cup soy sauce
• 1/3 cup hoisin sauce
• 1 tablespoon ground ginger
• 1 cup roasted salted cashews
• Hot cooked rice

1. In a small bowl, combine the vinegar, sherry, sesame oil and garlic powder. Pour half into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate remaining marinade.
2. Discard marinade from chicken. In a wok or large skillet, stir-fry chicken in canola oil for 2-3 minutes or until no longer pink. With a slotted spoon, remove chicken and set aside.
3. In the same skillet, stir-fry broccoli and carrots for 3 minutes or until crisp-tender. Combine the cornstarch, soy sauce, hoisin sauce, ginger and reserved marinade until smooth; gradually stir into vegetables. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in cashews and chicken; heat through. Serve with rice.

rice vinegar, sesame oil, sherry, garlic, chicken, canola oil, fresh broccoli florets, carrots, cornstarch, soy sauce, hoisin sauce, ground ginger, cashews, rice

Taken from www.tasteofhome.com/recipes/cashew-chicken/ (may not work)