Ingredients:
1 lb boneless chicken breasts, cut in thin strips
2 tablespoons soy sauce
1 tablespoon cornstarch
2 tablespoons peanut oil
1 small onions, peeled and chopped
1/2 lb mushrooms, trimmed and sliced thin lengthwise
2 tablespoons peanut oil
1 small cabbage, shredded ( = 4 cups)
1 teaspoon salt
1 teaspoon sugar
1 (6 ounce) packages cashew nuts, rinsed and dried
1 teaspoon cornstarch
1/4 cup soy sauce
1 (3 ounce) cans fried Chinese noodles
Directions:
Place chicken strips, soy sauce and cornstarch in small bowl and coat chicken well.
Let stand at room temperature for 15 minutes.
Heat peanut oil in wok over HIGH heat.
Add chicken and stir-fry until meat is white and firm.
Add onion and mushrooms, continue to stir-fry until vegetables are soft.
Remove to a separate bowl.
Add peanut oil to wok.
Stir-fry cabbage, salt and sugar for 3-4 minutes until cabbage is crisp-tender.
Return chicken and vegetable mixture to wok.
Add cashews, toss to combine.
Dissolve remaining cornstarch in soy sauce.
Stir into wok ingredients.
Cover and steam for 1 minute.
Uncover and stir-fry until sauce is thickened.
Plate and sprinkle Chinese fried noodles over top before serving.
Servings: 6-8
Time preparation: 30 min.
Time total: 45 min.