Cashew Chicken - cooking recipe

Ingredients

1 lb. boneless chicken (raw), cut into bite size pieces
4 Tbsp. soy sauce
4 Tbsp. sherry
2 tsp. ginger
1 Tbsp. cornstarch
vegetables (carrots, celery, bamboo shoots, water chestnuts, broccoli, mushrooms, bell peppers, etc.) for stir-fry
1/4 c. water
1 tsp. chicken bouillon granules
1 c. cashews

Preparation

Sprinkle soy sauce, sherry, ginger and cornstarch over chicken; stir and set aside.
Choose several vegetables for stir-fry. Stir-fry each vegetable separately in 1 tablespoon oil for 1 to 2 minutes.
Set all aside in another pan (or serving dish) as you finish.
Stir-fry chicken in 2 tablespoons oil until cooked.
Add juice from vegetables (if there is any).
Add 1/4 cup water and the chicken bouillon granules to make sauce.
Stir vegetables in to reheat.
When finished, stir in the cashews.
Serve over rice.