Cashew Chicken

• 1 lb. boneless chicken breast, cut into strips
• 2 Tbsp. soy sauce
• 1 Tbsp. cornstarch
• 4 Tbsp. oil
• 1/2 tsp. salt
• 1 small onion, chopped
• 1/2 lb. mushrooms, sliced
• 1/2 cabbage, shredded
• 1 tsp. sugar
• 1 (6 oz.) pkg. cashews (1/2 c.)
• 1/4 c. soy sauce
• Chinese fried noodles

1. In a small bowl, place chicken strips with 2 tablespoons soy sauce and 1 tablespoon cornstarch.
2. Blend well.
3. Let stand at room temperature for 15 minutes.
4. Heat 2 tablespoons oil with 1/2 teaspoon salt, in wok over high heat.
5. Add chicken strips and stir-fry until white and firm.
6. Add onion and mushroom.
7. Cook until vegetables are soft.
8. Remove from wok.
9. Add remaining 2 tablespoons of oil, cabbage and sugar.
10. Stir-fry about 3 or 4 minutes, until cabbage is crisp-tender.
11. Return chicken-vegetable mixture to wok. Add cashews and toss, add 1 teaspoon cornstarch to 1/4 cup soy sauce.
12. Stir into the chicken mixture.
13. Cover and steam 1 minute, uncover and stir until sauce is thickened.
14. Serve with Chinese noodles.

chicken breast, soy sauce, cornstarch, oil, salt, onion, mushrooms, cabbage, sugar, cashews, soy sauce, chinese fried noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=791327 (may not work)