Cashew Chicken

Ingredients

• 1 1/2 teaspoons Shao Hsing Rice Wine (Marinade Mix)
• 1 tablespoon soy sauce (Marinade Mix)
• 1 teaspoon ginger juice (Marinade Mix)
• 1 teaspoon vegetable oil (Marinade Mix)
• 3/4 teaspoon white sugar (Marinade Mix)
• 1/4 teaspoon salt (Marinade Mix)
• 1 1/2 teaspoons corn starch (Marinade Mix)
• 1 lb chicken breast cut into 1/4 inch cubes (Marinade Mix)
• 1 tablespoon minced ginger (Root Mix)
• 1 tablespoon minced or ground garlic (Root Mix)
• 1/2 cup sliced water chestnuts (Vegetables)
• 1 cup raw cashews (Vegetables)
• 1 cup chicken broth (Sauce Mix)
• 3 tablespoon soy sauce (Sauce Mix)
• 1 tablespoon corn starch (Sauce Mix)

Steps

1. Add marinade mix ingredients into a small bowl and mix completely, then add chicken.
2. Let marinade sit for at least 1 hour in refrigerator.
3. Heat a toaster oven to 375°. Put cashews into toaster and cook for 7 to 9 minutes or until it is golden brown.
4. Combine sauce mix in one bowl. Combine root mix into another bowl.
5. Heat wok to 350°. Once the wok starts to smoke, add a few tablespoons of oil.
6. Add garlic and ginger. Let it cook for 10 seconds.
7. Add chicken and stir it quickly so it doesn't stick to the wok. Keep stirring it as it cooks. It should take about 2 minutes to cook.
8. Once the chicken is all white on the outside, add the water chestnuts and fry them in the oil, combine with the chicken and mix around.
9. Cook the chicken and water chestnuts together for about 1 minute or until the chicken is completely cooked.
10. Add the cashews and cook for 30 seconds.
11. Stir the sauce mix so that the corn starch is mixed completely, then add sauce to the wok.
12. Cook for 30 seconds on high heat and stop cooking once sauce thickens and clings to the food.
13. Transfer to plate or container immediately.