Cashew Chicken Stir-Fry
1/2 kg (1 lb.) chicken breast, skinned & deboned
175 mL (3/4 cup) chopped Spanish onion
7 garlic cloves, minced or crushed
10 medium fresh mushrooms, sliced
500 g (about 1 lb.) bean sprouts
3 cups fresh broccoli, chopped
250 g (about 1/2 lb.) snowpea pods
3 medium size carrots, thinly sliced
250 mL (1 cup) unsalted cashews
75 mL (1/3 cup) soy sauce
75 mL (1/3 cup) vegetarian oyster sauce
Cut chicken into bite-size pieces and place in wok. Cook for about 10 minutes stirring frequently until no longer pink.
Add in chopped onion and garlic and stir-fry until tender.
Mix in all other vegetables and cashews, add soy sauce and oyster sauce. Mix well.
Cover and cook for 15 minutes, stirring every 5 minutes.
Remove pan from heat and serve over steamed rice.
Makes 4 portions.