Cashew Chicken

• 2 to 2 1/2 lb. chicken breast, boned and cut up into bite size pieces
• 6 Tbsp. soy sauce
• 1/2 tsp. ginger
• dash of pepper
• 2 c. cashew nuts
• 1 c. raisins
• 1 c. chicken broth
• 4 tsp. cornstarch
• 1 Tbsp. sugar
• 3 Tbsp. sunflower oil
• parsley
• hot cooked rice

1. In a small bowl, stir soy sauce into the cornstarch.
2. Stir in ginger, sugar, salt and pepper.
3. Set aside.
4. Stir-fry 1/3 of chicken at a time in one tablespoon of sunflower oil.
5. Remove from a wok or push to side.
6. Stir soy mixture and broth into chicken. Cook and stir until thickened and bubbly.
7. Stir in nuts and raisins.
8. Sprinkle with parsley flakes and serve over rice.
9. Yields 6 to 8 servings.

chicken breast, soy sauce, ginger, pepper, cashew nuts, raisins, chicken broth, cornstarch, sugar, sunflower oil, parsley, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1068368 (may not work)