Chicken Cashew - cooking recipe

Ingredients

1 large boneless skinless chicken breast, cut into small chunks
1 tablespoon light soy sauce
1 tablespoon sherry wine
1 tablespoon cornstarch
1 cup peas
1 medium onion, diced
3/4 cup celery, diced
1 red bell pepper, diced
1/2 cup roasted cashews, to 1 cup (if not roasted, put in 400F oven for 10 minutes)
1 (4 ounce) can whole mushrooms, reserve liquid
1 teaspoon light soy sauce
3 tablespoons oil
1 garlic clove, crushed
1 slice gingerroot
1 tablespoon cornstarch
1 tablespoon water

Preparation

Mix the cornstarch and water together to make a thickener; set aside.
Combine the 1st four ingredients together and let stand for 15 minutes.
Prepare the vegetables as directed.
Place 1 tablespoon oil in wok and heat.
Stir-fry or saute onions, mushrooms and celery; remove from wok.
Add a little more oil if necessary and stir-fry the bell pepper and peas; remove from wok.
Heat 2 tablespoons oil and brown the garlic and ginger.
Add chicken and stir-fry 2 minutes.
Add 1/2 cup mushroom liquid and 1 teaspoon soy sauce.
Bring to a boil.
Add just enough thickener (cornstarch and water) to thicken the sauce.
Return all vegetables to wok.
Heat through and add cashews.
Serves 2 as a main dish and 4 as a side dish.