Cashew Nut Chicken - cooking recipe

Ingredients

1 large boneless skinless chicken breast
1/8 teaspoon black pepper
1/16 teaspoon gourmet powder monosodium glutamate
1 teaspoon cooking wine
2 tablespoons light soy sauce, divided
1 tablespoon cornstarch or 1 tablespoon tapioca starch
4 drops sesame oil
1/4 cup cold water
1 cup peanut oil
8 ounces raw cashew nuts
4 slices fresh gingerroot, 1/8 inch thick
3 cloves garlic, crushed
1 medium onion, shredded or sliced fine
1 cup cut into halves small fresh mushrooms
2 cups frozen mixed vegetables (thawed)
1/2 teaspoon salt
8 ounces raw cashew nuts

Preparation

Cut chicken across grain into slivers, 1/4 inch thickness In a mixing bowl, combine pepper, gourmet powder (M. S. G.), cooking wine and 1 tablespoon soy sauce.
Add chicken, coat well and marinate for 15 minutes.
STARCH MIXTURE In a small mixing bowl, combine remaining 1 tablespoon soy sauce, sesame oil and 1/4 cup water; mix well and set aside.
Heat peanut oil in a WOK to medium-high heat.
Add cashews and stir fry until light brown, about 3 minutes.
Remove cashews to a bowl and keep warm in oven.
Remove all but 2 tablespoons of peanut oil and bring to high heat.
Add ginger, garlic, and onion and stir-fry for 1 minute or until light brown.
Now add chicken slivers and stir-fry for 2 minutes.
Add mushrooms, mixed vegetables, salt and stir-fry for 3 minutes on high heat.
When done, stir in starch mixture and bring to boil, stirring continuously.
Add cashew nuts, mix and serve immediately.