Cashew Chicken

cjRecipes.com

4 unbreaded chicken breast filets, thawed
1/4 cup soy sauce
1/2 teaspoon sugar
1/4 cup oil, divided
5 cups stir fry vegetables, thawed (your choice)
1 (8-ounce) can sliced bamboo shoots, drained
1 cup chicken broth
cooked white rice
2 Tablespoons cornstarch
1/2 teaspoon salt, if desired
3/4 cup (4-ounces) cashews

Cut thawed chicken into 1-inch squares; set aside.
In a small bowl, combine soy sauce, cornstarch, sugar and salt.
Mix thoroughly and set aside.
Heat 1 Tablespoon oil in electric skillet set at 350 degrees.
Add cashews; cook 1 minute, stirring constantly.
Remove cashews from skillet.
Add 3 Tablespoons oil to skillet; cook chicken 2 minutes or until chicken is no longer pink.
Add stir fry vegetables and broth; cover and simmer 2 minutes.
Add bamboo shoots and soy sauce mixture; cook, stirring constantly until thickened.
Simmer 1 minute and sprinkle with nuts.
Serve over cooked rice.
Refrigerate leftovers.

Makes 4 to 6 servings.