Cashew Chicken - cooking recipe

Ingredients

1 lb boneless chicken breast
1 yellow onion
1 (5 ounce) can water chestnuts
1 (8 ounce) can baby corn
2 teaspoons garlic, minced
2 teaspoons ginger, minced
1/4 cup cashews
hot bean paste (or red chili flakes)
Marinate
1 tablespoon soy sauce
1 tablespoon cornstarch
1 dash garlic powder
1 dash salt
Sauce
1 tablespoon sugar
2 tablespoons water
3 tablespoons soy sauce
2 tablespoons dry sherry or 2 tablespoons cooking wine
1 tablespoon white vinegar
1 teaspoon cornstarch
1 1/2 teaspoons dark sesame oil
1/4 teaspoon salt

Preparation

In bowl, stir together ingredients for marinate.
In separate bowl or cup, stir together ingredients for sauce.
Trim fat from chicken breast. Cut chicken into 1/2-inch cubes. Stir chicken into marinate and let stand for 10 minutes.
Coarsely chop onion. Drain water chestnuts and baby corn.
Heat 1 T oil in a wok or large nonstick skillet over high heat. Add chicken to pan and stir fry for about 2 minutes or until cooked. Remove from pan.
Heat 1 T oil and add garlic, ginger, onion, water chestnuts, and baby corn. Stir fry for 1 to 2 minutes until vegetables are tender.
Add chicken to pan. Add 1 tsp hot bean sauce. Stir well.
Add sauce and mix well, allowing the sauce to bubble and thicken. Stir in cashews. Serve over rice.