Cashew Chicken Recipe

So I made a new recipe a couple of days ago that we really liked.  I got it from this amazing recipe blog that I read.  Because I liked it so much I thought I'd share it with all of you.  For anybody that knows me well, you know I love Oriental food.  Fortunately for me, Tom likes it too (just maybe not as much as I do).  But he is more than willing to try any recipe I run across.  It doesn't call for vegetables, but the next time I make it I'm going to cut the meat in half and add vegetables.  I also didn't take a picture of it, so if you want to see a picture, click here.

Cashew Chicken

4 chicken breasts, cut into pieces                           

1 tsp sugar                                                            

4 T cornstarch, divided

1/2 tsp salt

1/4 C soy sauce

1 tsp vinegar

1 tsp Worcestershire sauce

3 T oil

2 C hot chicken broth

2 tsp lemon juice

1/2 C cashews

Rice

Combine sugar, 2 T cornstarch, salt, soy sauce, vinegar, and Worcestershire sauce.  Dredge chicken pieces in this mixture.  Drain and save dredge; then stir fry chicken in hot oil in frying pan or wok until chicken is lightly brown and tender.  Remove chicken from oil and drain excess oil from the pan.  Add remaining cornstarch and the dredge drained from the chicken.  Blend well, then add chicken stock to the pan and bring to a boil, stirring constantly.  Cook until thickened.  Add lemon juice; add chicken pieces and reheat.  Do not boil.  Taste to correct seasonings.  Add cashews.  Serve over hot rice.  Makes 4-5 servings.

Enjoy!