Cashew Chicken

I got this recipe from my friend, Sara. You know if you get a recipe from Sara it's going to be good. She only cooks the best and now that I think about it she pretty much does everything well. I could really dislike her if I didn't like her so much. She has been a friend of my for probably more than 10 years. She always has her hair done nicely, her house spotless and she is always running her kids from one event to another and to top it all off she's probably woken up at 4 or 5 in the morning to do somebody's hair. It's almost sickening how put together she is but I love her and I love all her advice and I love her recipes. So here comes a goodie. I hope she doesn't mind me posting it. She served this once at her home when she was hosting our monthly "Club" (which hardly exists anymore). What good days those were. This was recieved with rave reviews by everyone in attendance and I think we all asked for the recipe. Now I make it all the time, at least once or twice a month, and everyone loves it! Thanks for the great recipe Sara.

Cashew Chicken -Sara Olson

MARINADE
1 tbsp soy sauce
2 tsp water
1 tsp cornstarch
*Mix in small bowl. Add chicken and stir to coat. Set aside for 30 minutes.

INGREDIENTS
1/2 lb. boneless chicken cut in cubes or strips
2 tsp oil
1 tsp minced garlic
1 tsp minced fresh gingerroot or 1 tsp ground ginger
1 small onion, diced
1 small carrot, diced
1 small zucchini, diced
1/2 cup chicken broth

COMBINE
2 tbsp soy sauce
1 tsp olive oil
1/2 tsp sugar
ALSO COMBINE
1 tsp cornstarch mixed with 2 tsp water

3/4 cup unsalted roasted cashews

Heat wok, add oil. Add garlic and ginger. Cook until fragrant, 5-10 seconds. Add chicken and fry 2 minutes or until done. Add onion, carrot, zucchini, celery and broth. Cover and cook 2 minutes. Add soy sauce, oil and sugar. Add cornstarch solution. Cook until sauce boils and thickens. Stir in nuts before serving. Serve over rice.

**I always add more veggies than the recipe calls for to stretch it a little farther.