Cashew Chicken Chinese

• 1 whole chicken, cut up
• 1 Tbsp. peanut oil
• 1/2 tsp. salt
• 1/2 tsp. soy sauce
• 1/2 tsp. cornstarch
• 1/2 small onion, chopped
• 1 Tbsp. soy sauce
• 1/2 c. water
• 3/4 c. fresh vegetables, chopped (carrots, celery, water chestnuts, snow peas, broccoli, etc.)
• cashews

1. In a wok, heat peanut oil on high.
2. Stir-fry vegetables until crisp, placing the veggies that take the longest to cook in the middle of the wok until somewhat crisp.
3. Then push the veggies out of the middle and up the walls of the wok to make room for the next veggie to go in the middle.
4. Keep going in this manner until the last veggie has been added.
5. Broccoli should be steamed and does not take long to cook, so it should be the last veggie you add. Add water to veggies and cover to steam until done.
6. Add meat and cornstarch to mix.
7. Stir until thick.
8. Add cashew nuts.
9. Serve over rice.

chicken, peanut oil, salt, soy sauce, cornstarch, onion, soy sauce, water, fresh vegetables, cashews

Taken from www.cookbooks.com/Recipe-Details.aspx?id=69772 (may not work)