Cashew Chicken

I love Chinese food. The Broccoli Beef, the Sweet and Sour chicken, the Deep Fried Prawns, the Chow Mein noodles... I could go on. But I won't. Instead I'll give you a super easy, SUPER yummy recipe for Cashew Chicken. I would suggest making it for your honey but then you might have to put up with incessant requests for it every other night this week. Yeah, it's that good!

Cashew Chicken

1 lb chicken breasts, boned and skinned, cut into 1 x 1/4 inch pieces

1 pkg. sugar snap peas

1/2 lb mushrooms

1 clove garlic, minced

1/3 C. onions, chopped

1 C. Cashews

5 tbsp peanut oil

SAUCE

1/4 C Soy Sauce

3/4 tsp sugar

1 TBSP Cornstarch

3/4 C chicken broth

Cut chicken. Prepare vegetables and sauce. Pre heat wok and add 1 tablespoon of the oil. Add the cashews when the oil is hot. Cook over moderate heat until lightly toasted. Remove and set aside. Add remaining oil and stir-fry chicken about 3 minutes or until it is done. Remove and set aside. Add mushrooms, garlic, sugar snap peas and onions. Stir-fry. Lower heat, stir in chicken sauce, and cashews. Cook until sauce thickens. Serve over rice or noodles.