Cashew Chicken

• 2 tsp. soy sauce
• 1 tsp. cornstarch
• dash of pepper
• 4 large chicken breast halves, skinned, boned and cut into 1-inch cubes
• 2 Tbsp. vegetable oil
• 1 small onion, cubed
• 1 1/2 c. Chinese pea pods or cut up broccoli, asparagus or parboiled green beans
• 2 Tbsp. soy sauce
• 1 Tbsp. cornstarch
• 1/4 c. chicken broth
• 1 green onion, minced
• 1 c. cashews
• hot cooked rice

1. Combine the 2 teaspoons soy sauce, 1 teaspoon cornstarch and pepper.
2. Add chicken, tossing to coat.
3. Let stand 20 minutes (longer in refrigerator).
4. Heat 1 tablespoon of the oil in wok over high heat.
5. Stir-fry chicken 2 or 3 minutes or until white.
6. Push up sides of wok.
7. Add remaining oil.
8. Stir-fry onion 1 minute.
9. Add pea pods.
10. Stir-fry until tender-crisp, then mix with chicken. Combine remaining soy sauce, cornstarch and chicken broth.
11. Add to wok, cooking until thickened.
12. Stir in cashews.
13. Garnish with green onion.
14. Serve with hot rice.
15. Makes 4 servings.

soy sauce, cornstarch, pepper, chicken breast halves, vegetable oil, onion, chinese pea pods, soy sauce, cornstarch, chicken broth, green onion, cashews, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=211668 (may not work)