Cashew Chicken - cooking recipe

Ingredients

2 to 2 1/2 lb. chicken breast, boned and cut up into bite size pieces
6 Tbsp. soy sauce
1/2 tsp. ginger
dash of pepper
2 c. cashew nuts
1 c. raisins
1 c. chicken broth
4 tsp. cornstarch
1 Tbsp. sugar
3 Tbsp. sunflower oil
parsley
hot cooked rice

Preparation

In a small bowl, stir soy sauce into the cornstarch.
Stir in ginger, sugar, salt and pepper.
Set aside.
Stir-fry 1/3 of chicken at a time in one tablespoon of sunflower oil.
Remove from a wok or push to side.
Stir soy mixture and broth into chicken. Cook and stir until thickened and bubbly.
Stir in nuts and raisins.
Sprinkle with parsley flakes and serve over rice.
Yields 6 to 8 servings.