Recipe: Chicken and Cashew Stir-Fry (Ladies Home Journal, 1980's)

CHICKEN AND CASHEW STIR-FRY

1 lb boneless, skinless chicken breasts, cut in 1-inch pieces
4 tbsp dry sherry, divided use
2 tbsp cornstarch, divided use
1/4 cup minced, peeled onion
1 tbsp grated, peeled fresh gingerroot (or 1/4 tsp ground ginger)
1 tsp minced, peeled garlic
2 tbsp water
FOR THE SAUCE:
2 tbsp soy sauce
2 tbsp dry sherry
1 tsp dark sesame oil* (optional)
1 tsp granulated sugar
1/2 cup chicken broth (canned or homemade)
TO FINISH:
2 tbsp vegetable oil
1/4 cup roasted cashews
2 tbsp frozen green peas
Hot cooked rice (for serving)

TO PREPARE THE INGREDIENTS:
Put chicken in a med bowl. Sprinkle with 2 tablespoons sherry and 1 tablespoon cornstarch; mix well; let chicken marinate while assembling remaining ingredients.

Mix onion, ginger and garlic together; set aside. Mix 2 tablespoons water and remaining 1 tablespoon cornstarch in a small bowl; stir in remaining sauce ingredients; set aside.

TO FINISH:
In a 10-12-inch skillet or wok heat oil over medium-high heat. Add ginger mixture and stir-fry 15-20 seconds.

Add chicken mixture and stir-fry 1 1/2 to 2 minutes, until no longer pink.

Stir sauce mixture, pour over chicken, add cashews and peas and bring to a boil; stirring constantly. Reduce heat to low and simmer 1 minute to thicken sauce. Serve with rice.

*Use dark, flavorful oil available from Oriental groceries.

Makes 4 servings
Source: Ladies' Home Journal, February 1981