| 2-3 | chicken breasts, cut into bite-size pieces or strips |
| 1 | small cooking onion, diced |
| 3-4 | cloves garlic, finely chopped |
| 1-2 | red chilies, sliced, OR ½ to ¾ tsp. dried chili flakes |
| 1 | lemongrass stalk, pale section sliced and minced, OR 2 Tbsp. prepared lemongrass (available at Asian stores) |
| 4 | green onions, cut into thirds |
| 5-8 | large leaves suey choy or other chinese cabbage, such as bok choy, chopped into square bite-size pieces |
| ½ | cup cashews, dry roasted, unsalted |
| 1-2 | cups shiitake mushrooms, sliced |
| marinade: 2 tsp. cornstarch dissolved in 2 Tbsp. soy sauce + 1 Tbsp. water | |
| ¼ | cup chicken broth or white wine (or white cooking wine or sherry) |
| SAUCE: | |
| 3 | Tbsp. white cooking wine |
| 1 | cup chicken broth |
| 2 | Tbsp. soy sauce |
| 1 | Tbsp. rice vinegar |
| ½ | tsp. dark soy sauce |
| 2 | Tbsp. fish sauce (available in tall bottles at Asian/Chinese food stores) |
| 2 | heaping Tbsp. brown sugar |
| OTHER: | |
| 1 | Tbsp. cornstarch powder, dissolved in 3 Tbsp. water |
| 1-2 | Tbsp. oil for stir-frying |
1.Stir together marinade and place in a medium-size bowl. Add chicken pieces and stir well to combine. Set aside to marinate.
2.Combine all stir-fry sauce ingredients in a bowl or large cup, stirring well. Set aside.
3.In a large wok or frying pan, fry the onion, garlic, chili, minced lemongrass and green onion in oil over medium-high heat (1-2 minutes).
4.Add the marinated chicken plus mushrooms. Continue stir frying until chicken is cooked (2-5 minutes). When the wok or frying pan becomes dry, add a little of the broth or cooking wine, 1 Tbsp. at a time.
5.Add the Chinese cabbage and continue stir frying until it softens and turn bright green (about 1 minute).
6.Finally, add the sauce you made earlier, plus the cashews. Then add the cornstarch powder dissolved in water. Continuing stirring until everything is well combined and the sauce thickens (1-2 more minutes).
7.Do a taste test for salt and sweetness, adding more sugar if too sour for your taste, or more fish sauce if not salty enough (the sauce should taste tangy and a little sweet). If you prefer a darker, richer sauce, add ¼ to ½ tsp. more dark soy sauce.