(Serve over rice with Fried wontons)
| 4 boneless, skinless chicken breasts
1/3 cup chicken broth 3 T. soy sauce 2 t. sugar 1 ½ t. cornstarch |
¼ t. ground ginger
1 t. garlic powder or 1 clove garlic 3 T. vegetable oil 1 cup cashews White rice |
Cut chicken into bite-sized chunks. In a small bowl, stir together chicken broth, soy sauce, sugar, cornstarch, ginger, and garlic; set aside. In a large skillet or wok, heat oil over medium-high heat. Add cashews; cook, stirring until lightly browned. With slotted spoon, remove cashews to their own bowl. Increase temperature to high. Add chicken; cook, stirring constantly and quickly, until chicken is tender; approximately 5 minutes. Stir cornstarch mixture and add to skillet. Cook, stirring constantly until slightly thickened. Stir in cashews. Serve over white rice.
**You may add whatever fresh veggies you enjoy depending on the season. It is wonderful with squash and zucchini or just as it is.
