Cashew Chicken:

Cut-up raw chicken breast strips

2 cups whole or half cashews
3 Tbsp or so Peanut Oil
Minced garlic
half to whole onion chopped
Oriental Mushroom Seasoning
Kimlan Soy Sauce
matchstick carrots
Red, yellow, and orange bell peppers
bean sprouts
broccoli florets
pea pods
chicken broth
corn starch
Sriracha hot sauce
In a large sautee or frying pan, bring the peanut oil up to temp then add all th
e cashews and sautee until the cashews turn a golden brown (being careful not to
burn them). Take the cashews out of the frying pan and set them aside, leaving
the oil behind. Add the raw chicken pieces to the hot oil and sautee. Add the mi
nced garlic, soy sauce and mushroom seasoning and continue to stir fry the chick
en. Add the chopped onion, the carrots, and the peppers. Sautee some more in bet
ween covering the pan with a lid. In a separate bowl, mix the chicken broth (abo
ut 2 cups) with about a Tbsp of soy sauce, a teaspoon and a half of the Sriracha
hot sauce, and a Tbsp or more of the corn starch (depending on how thick you wa
nt the sauce to be). Pour this into the frying pan and stir while heating to thi
cken. Add the pea pods and the broccoli florets, later the bean sprouts, and las
t the cashews. Simmer in the sauce for a few minutes while covered until the veg
etables are the desired crispness. Serve over steamed white rice.