(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
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.