- 6 Boneless, skinless chicken breast halves
- 1/4 C soy sauce
- 2 T cornstarch
- 1/2 t sugar
- 1/2 t salt
- 1 T oil
- 4 oz cashew nuts
- 3 T oil
- 2 pkgs frozen Chinese pea pods
- 1/2 lb fresh mushrooms, sliced
- 1 C chicken stock
- 1 8 oz can water chestnuts, drained
- 4 green onions, sliced
Cut Chicken into bite-sized pieces.
Mix soy sauce, cornstarch, sugar and salt until well blended.
In skillet or wok heat 1T oil.
Add nuts and cook 1 minute until brown, remove from pan.
Add remaining oil and heat, add chicken pieces and cook until chicken turns opaque.
Stir in peas, mushrooms, and stock.
Cover and simmer 2 minutes.
Add chestnuts and soy sauce mixture.
Cover and cook until sauce is thick.
Uncover and cook 1 minute.
Mix in onions and sprinkle with nuts.
Serve with rice.