Cashew Chicken - cooking recipe

Ingredients

2 whole chicken breasts, boned, skinned and cut into 1/2-inch cubes
3 Tbsp. soy sauce, divided
3 Tbsp. sherry, divided
2 Tbsp. cornstarch, divided
1 Tbsp. finely minced ginger root
1 tsp. finely minced garlic
1 tsp. sugar
1/2 tsp. salt
5 to 6 Tbsp. peanut oil
1 c. cashews
1/4 lb. fresh edible pea pods, ends and strings removed or 1 (6 oz.) pkg. frozen edible pea pods, thawed
1/4 lb. mushrooms, sliced
1 (8 oz.) can sliced bamboo shoots, drained
3/4 c. chicken broth or water
1 tsp. Worcestershire sauce
2 green onions, including tops, sliced

Preparation

In a medium bowl combine 2 tablespoons soy sauce, 2 tablespoons sherry, 1 tablespoon cornstarch, ginger root, garlic, sugar and salt; mix well.
Add chicken cubes and let stand 30 minutes.
In wok or large skillet heat 2 tablespoons peanut oil.
Add cashews; stir-fry over medium heat 1 to 2 minutes until browned.
Remove and drain on paper towels.
If necessary add 1 tablespoon peanut oil to wok; turn heat to high.
Add pea pods and mushrooms; stir-fry 3 to 4 minutes until crisp-tender.
Add bamboo shoots; stir briefly.
Remove to large bowl.
In wok, heat 1 tablespoon oil.
Add one-third of the chicken mixture; stir-fry 3 to 4 minutes until chicken is no longer pink inside.
Remove to bowl with vegetables.
Repeat process, adding 1 tablespoon oil each time, until all chicken is cooked.
Combine remaining soy sauce, sherry and cornstarch with chicken broth or water and Worcestershire sauce; pour into wok and cook, stirring until sauce boils and thickens.
Return chicken and vegetables to wok; mix and reheat briefly.
Stir in cashews.
Remove to serving dish and sprinkle with green onions.
Makes 4 to 6 servings.