Cashew Chicken

Courtesy of the lovely Brenda Milton

Marinate Chicken at least 30 minutes prior to cooking.
2 Chicken breasts - cut into bite size pieces
1 Tbsp vegetable oil
2 Tbsp cornstarch
2 tsp sugar
2 tsp soy sauce
1/4 tsp garlic salt
1/3c water
Mix the above ingredients, pour over chicken and set aside for at least 30 minutes.

Served with rice - begin cooking rice while preparing

2 Tbsp Olive or Vegetable oil
2 tsp salt
2 inches of ginger root - peeled and sliced
1 Tbsp dry white wine or cooking sherry
2 Tbsp soy sauce
1/2 medium onion - chopped
1-2c carrots - chopped
1-2c celery - chopped
Handful of snow peas
1 can water chestnuts - sliced
1 Tbsp cornstarch
3/4c chicken broth or water
3 green onions - sliced
1/2c cashews
1c chow mein noodles - crispy

Put oil, salt and ginger root in a hot skillet or wok. Cook 2 minutes and remove ginger root. Drain chicken and add to skillet. Brown chicken, add sherry/wine, soy sauce and onion/ Stir fry 1 minute, add carrots and stir fry 1 minute, add celery and stir fry 1 minute, add snow peas and stir fry 1 minute, add 1/4c broth or water, cover, turn heat down and simmer for 2 minutes. Add water chestnuts and then thicken with cornstarch and remaining broth or water. Put on a platter and top with green onions and cashews. Serve with rice and crispy chow mein noodles.

Serves 4