Cashew Chicken

• 2 teaspoons cornstarch
• 2 teaspoons soy sauce
• 2 teaspoons dry sherry
• 2 teaspoons water
• dash of white pepper
• 1/2 tablespoon oil
• 1-1/2 pounds chicken breasts, cut into bite-size pieces
• 1/2 cup water
• 1 tablespoon cornstarch
• 1 tablespoon dry sherry
• 2 tablespoons oyster sauce
• 1/4 teaspoon sugar
• 1 teaspoon sesame oil
• 1 tablespoon oil
• 1/2 cup cashews
• 2 tablespoons oil
• 1 clove garlic, minced
• 1 tablespoon oil
• 8 ounces sliced mushrooms
• 1/2 cup sliced bamboo shoots
• 1 can water chestnuts
• 1/2 pound snow peas, ends and strings removed

In a bowl, combine cornstarch, soy sauce, sherry, water, pepper, and oil. Add chicken and toss to coat. Let stand for 15 minutes to marinate.

Mix water, cornstarch, sherry, oyster sauce, sugar, and sesame oil to make cooking sauce. Set aside.

Toast cashews in 1 tablespoon oil over medium-low heat until golden. Remove from pan and set aside.

Place a wok over high heat. When pan is hot, add 2 tablespoons of the oil. When the oil begins to heat, add garlic and stir once. Add chicken and stir-fry until chicken is opaque (about 3 minutes). Remove chicken from pan.

Add the remaining 1 tablespoon of oil to pan. When oil is hot, add mushrooms, bamboo shoots, and water chestnuts. Stir-fry for 1 minute. Add snow peas and stir-fry for 1-1/2 minutes. Return chicken to pan. Stir cooking sauce, add to pan, and cook, stirring, until sauce bubbles and thickens.

Stir in nuts into each serving. The nuts do not reheat well.

• source: Sunset Chinese Cookbook
• keywords: poultry, chinese
• ratings: Liz-?, Tom-8, Kyle-5, Skylar-8
• time: 90 minutes