Chicken Cashew Stir Fry

Ingredients:
1 whole chicken breast skinned & deboned cut into 1/2 inch cubes
2 chicken thigh?s skinned & deboned cut into 1/2 inch cubes
6 oz. cashew?s
1/4 pound broccoli
1/4 pound snow pea pod?s
1/4 pound mushroom?s cut into small piece?s
1 green bell pepper cut into thin strip?s

1 red bell pepper cut into thin strip?s
1 small onion cut into small piece?s
1 clove garlic crushed
3 Tbs. hoisin sauce
2 Tbs. corn starch to be mixed with 3 Tbs. water
3 Tbs. peanut oil to cook cashew?s & chicken
1 Tbs. peanut oil to cook vegie?s in.To add to oil after cooking chicken

Instructions:Cooking method

Heat wok med. high heat. Pour oil around side?s. Drop nut?s into wok stir fry tell
golden brown.
Then remove and place on plate.
Salt & pepper chicken to taste.
Set heat on high.
Put garlic into wok stir fry 5 sec. Then place chicken into wok.
Stir fry tell chicken is done about 6 min?s. Then remove. Place on plate with nut?s.
. Set aside.
Add remaining oil to wok.
Add veggie?s. Stir fry tell crisp & tender.
Add hoisin sauce.
Put chicken and nut?s back iin.
Add corn starch and water mixture. Stir till thick
Serve over rice.
You may want to tweak some of the ingredient's to suit your taste.
ENJOY.

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Basic Stir Fry

Makes 3 to 4 servings.

** Stir Fry Ingredients **

1/2 pound (250 g) lean beef, pork, chicken, or fish, with bones removed
4-6 cups of fresh vegetables, diced
3 tablespoons peanut oil
1-3 tablespoons of water

** Marinade Ingredients **

1 tablespoon soya sauce
1 tablespoon sherry or saki (rice wine)
1 teaspoon corn starch
1 teaspoon garlic powder
1/2 teaspoon ground fresh ginger (keeps well in the freezing compartment)

Instructions:** Procedure **

1) Mix the Marinade ingredients in a medium size bowl.

2) Cut the meat into thin strips, 1" long. Then soak the strips in the
marinade for at least 15 minutes.

3) Set the temperature of an electric non-stick wok to 360 F (185 C). Put
1 tablespoon of oil in the wok, and wait for the wok to heat up. When the
wok is hot, the red power indicator light will go off.

4) Put the marinated meat in the wok and stir constantly, for a few
minutes, with a couple of wooden spatulas or spoons. Remove the meat once
it is brown on the outside, but is still a little pink on the inside.

5) Wipe the wok clean with some paper towels. Be careful not to burn your
hands on the hot wok surface!

6) Add 2 tablespoons of oil, and wait for the wok to heat up again.

7) Add the vegetables and stir constantly until they are soft, about 5
minutes.

8) Add some water, amount depending on how much water has collected in the
wok from the vegetables. Then cover the wok and let the vegetables steam
for 3 minutes.

9) Add the browned meat and stir constantly until everything is hot, a
couple of minutes. Serve immediately with brown rice.

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