Cashew Chicken and Rice-Cynthia and Brady

Ingredients
1 chicken breast, cut into 1 inch pieces
small amount of oil
2/3 cup cashews
6 mushrooms, thinly sliced
2 oz. can of bamboo shoots, drained and sliced
4 oz. of frozen peas
5/8 cup water
1/2 teaspoon sugar
2 teaspoons cornstarch, dissolved in 2 tablespoons water

Chicken marinade
1 teaspoon dry sherry or apple juice
2 teaspoons soy sauce
1 teaspoon oil
1/2 teaspoon sugar
2 teaspoons cornstarch

Preparation
combine ingredients for marinade
add chicken
let sit for 10 minutes

Cooking Instructions
heat 1 tablespoon of oil in skillet
add cashews and fry until golden brown
drain and set aside

add mushrooms to pan and fry for 1 minute, stirring
remove from pan and set aside

add bamboo shoots to pan with another 2 teaspoons of oil
fry for 1 minute
remove from heat and add to mushrooms

add chicken to pan with 1 tablespoon of oil
fry for 2 minutes, stirring until chicken is cooked thoroughly

return mushrooms and bamboo shoots to pan with chicken
add peas and water
simmer for 2 minutes
add sugar and cornstarch mixture
simmer until thickened

cool, place in freezer safe container and freeze

Serving Instructions
place contents in saucepan with 2 tablespoons of water
cover and heat gently, stirring occasionally
when mixture is hot serve and top with cashews

Serve with rice

Makes 4 servings