Chicken Cashew Jan Peterson

4 boneless chicken breasts, skinned 1 Tbsp. cornstarch

1 1/2 Tbsp. soy sauce 1 Tbsp. dry sherry

1/4 tsp. fresh grated ginger root 1 Tbsp. peanut oil

1 tsp. sesame oil or vegetable oil 1/2 cup sliced mushrooms

1/2 cup sliced green onions 1 cup broccoli blanched 1 1/2 min.

1/2 cup roasted cashews Soy sauce or Hoisin sauce to taste

Cooked Rice

Cut chicken into bite sized pieces. Set aside. Mix cornstarch, soy sauce, dry sherry and ginger root. Add to chicken; stir to coat chicken with marinade. Let stand 30 minutes at room temperature. Heat peanut oil in wok over high heat. Stir fry green onions to tender crisp and remove from wok. Stir fry mushrooms and remove. Heat sesame oil to hot. Stir fry chicken until tender, approximately 3 minutes. Add vegetables, cashews, soy or hoisin sauce. Cook, stirring constantly but gently just until heated through. Serve immediately over hot rice.