2 Tablespoons soy sauce
1 Tablespoon cornstarch
1 pound boneless chicken breasts cut into strips
2 to 3o Tablespoons canola oil
Salt to taste
1 medium onion, chopped
1 pound mushrooms, sliced (optional)
2 Tablespoons canola oil
2 teaspoons sugar
1 head cabbage, chopped
8 ounces cashews (may need to buy more to much while preparing this dish)
2 teaspoons cornstarch
1/4 cup soy sauce
Chinese fried noodles.
Mix 2 Tablespoons soy sauce with 1 Tablespoon cornstarch in a bowl. Add chicken cut in strips to coat well. Marinate, covered for 20 minutes in the refrigerator.
Heat 2 to 3 Tablespoons canola oil and salt in a wok over high heat. Add chicken. Stir-fry until the chicken is cooked through. Add the onion and mushrooms. Stir-fry for 2 to 3 minutes. Remove to a warm bowl and keep warm.
Add 2 Tablespoons canola oil to the wok stir in cabbage and sugar stir-fry for 3 to 4 minutes. Return chicken mixture to wok . Add cashews and toss to mix. Stir 1 to 2 teaspoons cornstarch into 1/4 cup soy. Add to wok and cover. Steam for 1 minutes. Cook uncovered until sauce is thickened, stirring constantly. Spoon onto serving plates and sprinkle with Chinese fried noodles. Great over rice.
Tastes just like the Chinese restaurant’s Cashew Chicken. Yummy!