Cashew Chicken

Mary shared this recipe with me from her daughter Stephanie. I cant wait to try it!


Cashew Chicken   
cashews
boneless skinless chicken breasts, cut into bite size pieces
any combination of stir-fry veggies (we usually have carrots, snow peas, cauliflower or broccoli, and sometimes water chestnuts)
4 Tbs. soy sauce, divided
ground ginger
1 Tbs. canola oil
one egg white
1 Tbs. cornstarch
1/2  c. canola oil
garlic powder
salt
1 tsp. brown sugar
2 tsp. cornstarch
1/2 c. chicken broth

1. Combine the ginger, 3 Tbs. soy sauce, and cut up chicken pieces and marinate for 1 hour.
2. Stir-fry cashews in a 1 Tbs. oil until golden, set aside.
3. Combine the egg white and 1 Tbs. cornstarch, coat chicken.
4. Stir-fry chicken in 1/2 cup oil until lightly browned. 
5. Remove chicken. Mix garlic, salt, 1 Tbs. soy sauce and brown sugar. Add stir-fry veggies and coat with sauce. 
6. Stir-fry veggies until tender. Add chicken and cashews.
7. Combine 2 tsp. cornstarch and chicken broth, pour over chicken and veggies. Stir-fry one minute longer.

8. Serve over rice.