Cashew Chicken - cooking recipe

Ingredients

1 lb. boneless chicken breast, cut into strips
2 Tbsp. soy sauce
1 Tbsp. cornstarch
4 Tbsp. oil
1/2 tsp. salt
1 small onion, chopped
1/2 lb. mushrooms, sliced
1/2 cabbage, shredded
1 tsp. sugar
1 (6 oz.) pkg. cashews (1/2 c.)
1/4 c. soy sauce
Chinese fried noodles

Preparation

In a small bowl, place chicken strips with 2 tablespoons soy sauce and 1 tablespoon cornstarch.
Blend well.
Let stand at room temperature for 15 minutes.
Heat 2 tablespoons oil with 1/2 teaspoon salt, in wok over high heat.
Add chicken strips and stir-fry until white and firm.
Add onion and mushroom.
Cook until vegetables are soft.
Remove from wok.
Add remaining 2 tablespoons of oil, cabbage and sugar.
Stir-fry about 3 or 4 minutes, until cabbage is crisp-tender.
Return chicken-vegetable mixture to wok. Add cashews and toss, add 1 teaspoon cornstarch to 1/4 cup soy sauce.
Stir into the chicken mixture.
Cover and steam 1 minute, uncover and stir until sauce is thickened.
Serve with Chinese noodles.