Take Out style Cashew Chicken

• 1 lb boneless, skinless chicken (thighs and breasts are both good choices) cut into bite sized pieces

• 2 T oil (olive, vegetable, or peanut are all fine choices)

• 2 cloves garlic, minced

• 4 green onions, sliced

• 1 bell pepper, coarsely chopped

• 2 stalks celery, sliced diagonally

• 1 6-8oz can of sliced water chestnuts (optional)

• 1 pkg mushrooms, washed, dried and sliced

• ¼-1 C water

• 1 C cashews

Sauce:

• 1.5 T cornstarch or arrowroot flour

• ¼ C soy sauce

• ¼ C Chinese cooking wine or Mirin

• ¼ C oyster sauce

• 1 T toasted sesame oil

Directions:

Mix the ingredients for the sauce and set aside

Take 2 T of the sauce and marinate the chicken for 10 ish minutes while you prep your veggies. 

Heat a large heavy skillet or wok over medium/high heat. When the pan is hot add the oil, then the onion and mushroom and cook 2-3 minutes, stirring frequently. 

Add the garlic and cook another 30 seconds.

Add the chicken and allow to cook 2-3 minutes (the smaller the pieces the quicker they will cook)

Add the bell pepper, celery, and water chestnuts and stir fry 2 more minutes. 

Add ¼ cup of water to deglaze (scrape the yummy cooked on bits off) the bottom of the pan. You don’t want to have a lot of water left in the pan but you also want it to be at a point where your sauce won’t evaporate when you go to pour it in. If your entire ¼ c of water evaporated on contact you will need more water.

Turn the heat off and stir the sauce one more time before pouring it in the pan. Let it thicken for about 1 minute then its ready to enjoy. You can add cashews to the top of each serving or pour them the pan and mix them in...or do a combo. Its your dinner:) Serve with rice and feel good about not spending money on take out.