~Sent in by: Linda, CA
1 lb. boneless, skinless chicken breasts, cut in thin strips
2 T. soy sauce
1 T. cornstarch
1 small cabbage, shredded (about 4 cups)
2 T. oil
1 t. sugar
6 oz. pkg. cashews
1 small onion chopped
1 t. cornstarch
1/4 cup soy sauce
1/2 lb. mushrooms
2 T. oil
3 oz. Chinese noodles or rice
In bowl, place chicken with 2 T. soy sauce and 1 tbsp. cornstarch. Blend well. Let stand at room temperature for 15 minutes. Heat 2 T. oil in wok or skillet on high. Add chicken, stir fry until white and firm. Add onion and mushrooms, stir fry until tender and soft. Place in heated bowl. Add 2 T. oil to wok. Stir in cabbage and sugar. Stir fry 3-4 minutes, until cabbage is tender crisp. Return chicken and vegetable mixture to wok. Add nuts. Toss to combine. Add 1 T. cornstarch to 1/4 cup soy sauce. Add to wok. Stir Cover and steam for 1 minute. Uncover, stir until thickens. Serve over noodles or rice.
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