cashew chicken

(scott this could totally be made w/o cashews and would still be great)

Cashew Chicken

marinade:
1 clove garlic shredded or pressed
1 t shredded fresh ginger
1 T soy sauce
1 T oil
1 T dry sherry (i dont have this so I didn't use it)
marinate for at least 20 minutes

1/2 c onion chopped
1/2 c green pepper chopped
1/2 c celery sliced
1 lb fresh sliced mushrooms
1 c cashews

(recipe calls for show peas and bamboo shoots and I'm sure other veggies would be fine)

sauce:
3 T soy sauce
3 T corn starch
a few drops of sesame oil
2 c water

Put 1 Tb oil in hot Teflon fry pan. Stir fry onions, celery and gr pepper until onions are clear. Remove to bowl

Add oil or chicken broth to pan and stir fry mushrooms. I also like to add a touch of butter to  bring out mushroom flavor.

Put 1 t oil in pan and add chicken pieces. (I cooked 1/2 the chicken at a time so it cooked faster in one single layer).  Stir fry until just done. Don't over cook. About 3 min/side. Remove to bowl.

Pour combined sauce ingredients into hot pan and stir until thickened and clear. Pour over all other ingredients in bowl and stir together. Transfer to serving platter and garnish with 1 cup cashews if desired and serve with steamed rice.