Cashew Chicken

Adapted from All Recipes

My  husband had just arrived home from a week in California and I had just arrived home from a week in Georgia.  I really didin't feel like cooking, but the little babe had already had a long day and I could just imagine him completely breaking down if we tried to run to a nearby restaurant.  Thus, I wracked my brain for a meal that was delicious, FAST, and that I had all the ingredients on hand.  Cashew chicken was the result.  I love the cashews in this and the almost rich taste of sauce. 

Ingredients:

• 2 cups cubed chicken
• 2 Tbs oil
• 3 medium stalks of celery, diced
• 8 oz. mushrooms, sliced
• 1 can sliced water chestnuts
• 1 medium onion chopped
• ¼ cup teriyaki sauce
• ¼ cup soy sauce
• 1 tsp ginger
• 1 clove garlic, minced
• ¾ cup chicken broth
• ½ tsp salt
• 2 Tbs cornstarch
• 3 Tbs cold water
• ½ cup cashews
• 4 cups rice

Directions:

• Heat oil and salt in large skillet.  Add chicken.  Cook and stir over medium-high heat until almost cooked through.  Stir in vegetables and ginger, cook and stir fry for 2 minutes.  Stir in broth, teriyaki sauce, soy sauce and cashews. 
• Reduce heat.  Cover and simmer until vegetables are crisp tender and chicken is done, about 3 minutes.
• Mix cold water and cornstarch, stirring in gradually into chicken mixture.  Heat to boiling, stirring continuously until thickened.  Serve over hot rice.

Notes:  I added some red bell pepper as well.