Cashew Chicken - cooking recipe

Ingredients

2 tsp. soy sauce
1 tsp. cornstarch
dash of pepper
4 large chicken breast halves, skinned, boned and cut into 1-inch cubes
2 Tbsp. vegetable oil
1 small onion, cubed
1 1/2 c. Chinese pea pods or cut up broccoli, asparagus or parboiled green beans
2 Tbsp. soy sauce
1 Tbsp. cornstarch
1/4 c. chicken broth
1 green onion, minced
1 c. cashews
hot cooked rice

Preparation

Combine the 2 teaspoons soy sauce, 1 teaspoon cornstarch and pepper.
Add chicken, tossing to coat.
Let stand 20 minutes (longer in refrigerator).
Heat 1 tablespoon of the oil in wok over high heat.
Stir-fry chicken 2 or 3 minutes or until white.
Push up sides of wok.
Add remaining oil.
Stir-fry onion 1 minute.
Add pea pods.
Stir-fry until tender-crisp, then mix with chicken. Combine remaining soy sauce, cornstarch and chicken broth.
Add to wok, cooking until thickened.
Stir in cashews.
Garnish with green onion.
Serve with hot rice.
Makes 4 servings.