Cashew Chicken

Cashew Chicken
3 boneless chicken breasts sliced thinly and evenly about 1-2 inches long
Marinate 20-30 minutes

Marinade
2 cloves crushed garlic
1 teaspoon grated ginger fresh
2 tablespoon soy sauce premium
2 tablespoon dry sherry
2 tablespoon cornstarch
2 tablespoon olive oil

1 cup diced onions not too finely chunky is better
1 cup sliced celery
½ cup bamboo shoots about 1-2 inch long
2 cups fresh snow peas
1 pound sliced crimini mushrooms (Baby portabella)
1 cup julienne carrots
1 cup Bok Choy (or cabbage) sliced about 1-2 inch bite size pieces
Cut these as uniformly as possible for thorough cooking.

1 cup cashews

Sauce
¼ cup corn starch
¼ cup premium soy sauce
5 drops sesame oil 2 cups chicken broth
Stir together. Set aside ready to use.

Quick fry vegetable in 2-3 tablespoon olive oil. Vegetables should still be crisp. Remove from pan, setting in bowl. Quick fry chicken in 2-3 tablespoon olive oil until meat is just barely turning golden brown. Cook meat in small amounts about 1 cup at a time. Keep pan med high heat, do not let moisture accumulate in pan, do not overcook. Set aside done meat. Return all meat and vegetable to hot pan cover with sauce, stir continually until thickens. Add cashews, serve immediatly with steamed rice. (Basmati or jasmine is good). My son who lived in Korea for two years always says sticky rice with everything but then he eats sticky rice for breakfast. Whatever your preference is fine.

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