Chicken With Cashews

• 1/2 lb. chicken
• 2 Tbsp. oil
• 2 Tbsp. fresh ginger, sliced
• 1 1/2 c. celery, sliced
• 1 c. carrots, thinly sliced
• 1/2 c. snow peas
• 1/2 c. water chestnuts, sliced
• 1 c. mushrooms, sliced
• 3 c. chicken stock
• 1/2 tsp. vegetable seasoning
• 1 Tbsp. tamari (soy sauce)
• 2 Tbsp. arrowroot powder
• 1/4 c. water
• 1/2 c. whole cashews

1. Cut chicken into strips 1/4 inch thick, 1/2 inch wide and 1 1/2 inches long.
2. In a wok, over medium heat, saute ginger in oil. Remove ginger.
3. Cook chicken until no longer pink, about 5 minutes.
4. Add vegetables in order given; cook for 2 minutes.
5. Add chicken stock and bring to a boil.
6. Cover and steam for 2 minutes. Add vegetable seasoning, tamari and arrowroot that has been dissolved in 1/4 cup water.
7. Stir until mixture is thickened.
8. Add cashews and stir a couple of times.
9. Serve immediately over brown rice or fried noodles.
10. Serves 4.

chicken, oil, fresh ginger, celery, carrots, snow peas, water chestnuts, mushrooms, chicken stock, vegetable seasoning, tamari, arrowroot powder, water, cashews

Taken from www.cookbooks.com/Recipe-Details.aspx?id=994746 (may not work)