Cashew Chicken

This is another recipe I've been adapting over the years, and I think it has finally reached perfection! Quick, easy, and super yummy!

‎1 lb. boneless skinless chicken breasts, sliced

1 t. powdered ginger

1 t. toasted sesame oil

1 onion, cut into thin wedges

2 large carrots, cut into slices on the bias

1 bunch celery (about 4 C.), cut into slices on the bias

2 T. vegetable oil

1 C. cashew halves and pieces

sauce-

1/2 C. low sodium chicken broth

1/4 C. soy sauce (I use Silver Swan Filipino-style)

1 t. powdered ginger

1 t. granulated garlic

2 t. sugar

1 T. hoisin sauce

1 T. cornstarch

cooked rice

In medium bowl, combine chicken, ginger, and sesame oil. In small bowl combine sauce ingredients. Prep other ingredients. Heat wok over high until smoking; add 1 T. oil. Stir-fry chicken until almost cooked through; a tiny bit of pink is okay because you'll be adding it back later. Set aside. Reheat wok and add remaining oil. Stir-fry vegetables until almost crisp-tender. Add back chicken and sauce; reduce heat to medium. Cook and stir until sauce is thickened. Stir in cashews just before serving. Serve over hot cooked rice.