Cashew Chicken

Ingredients

3-4 chicken breasts (sliced thin) Approx 2 lbs

2 Tbs. soy sauce*

1 Tbs. cornstarch

4 Tbs. oil

½ tsp. salt +

1 small sweet onion

5 mushrooms

1 small red bell pepper or green

4+ c. shredded green cabbage

1 tsp. sugar

2 c. cashews (roasted and salted) Don’t mix in as they get soggy-add to each serving

1 tsp. cornstarch

¼ cup gluten free soy sauce*

Directions

Stir together soy sauce and cornstarch in a medium bowl. Add chicken and toss to coat. Let sit 15 minutes, while slicing red pepper, mushrooms, and onion.

- Heat 2 Tbs. Sesame oil in a large wok or frying pan over high heat. Add chicken and stir-fry until cooked through. Add the vegetables to the chicken. Stir-fry until vegetables are soft. Remove from pan.

Heat the rest of the oil (can be canola) in the pan. Add cabbage and sugar. Stir-fry about 4 minutes until cabbage begins to wilt. Return chicken inixture to pan. Add cashews and mix well.

Stir together 1 tsp. comstarch with ¼ cup soy sauce in a small bowl. Stir into chicken mixture. Cover and steam for 1 minute.

Uncover and stir until sauce is slightly thickened.

Notes

Cook 1 1/2 - 2 cups rice and serve cashew chicken over the rice.