Cashew Chicken

• 1 lb. boneless chicken breasts
• 1 Tbsp. cornstarch
• 1 Tbsp. soy sauce
• 3 Tbsp. vegetable oil
• 1/2 tsp. minced garlic
• 1/4 lb. mushrooms, sliced (fresh)
• dash of cayenne pepper
• cooked rice
• 1 green pepper, cut in strips
• 1/2 c. onions, chopped
• 1/2 c. cashews
• 1/2 c. water
• 1 Tbsp. cornstarch
• 1 Tbsp. soy sauce
• 1 tsp. sugar

1. Cut chicken into thin strips. Blend cornstarch and soy sauce, then toss with chicken. Allow to set for 20 minutes. Over high heat in a large skillet, combine oil and garlic. Add chicken and cook several minutes. Add vegetables and cashews. Stir-fry until vegetables are tender-crisp. Combine water, 1 tablespoon cornstarch, soy sauce, sugar and cayenne pepper. Add to chicken mixture and cook until thickened. Serve with rice.

chicken breasts, cornstarch, soy sauce, vegetable oil, garlic, mushrooms, cayenne pepper, rice, green pepper, onions, cashews, water, cornstarch, soy sauce, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=37476 (may not work)