NUTTY MUSHROOM CASHEW CHICKEN

NUTTY MUSHROOM CASHEW CHICKEN

4 chicken breast halves, cut into bite sized pieces

1 small bunch green onions, sliced

1 ounce dehydrated Maitake mushrooms, re-hydrated and then chopped

1 tablespoon canola oil
1 tablespoon brown sugar
4 tablespoons cornstarch, divided
½ teaspoon sea salt
¼ cup soy sauce
1 teaspoon rice wine vinegar
1 teaspoon Worcestershire sauce
3 tablespoons oil
2 cup hot chicken broth
2 teaspoon lemon juice
½ cup cashews
cooked rice

Heat canola oil over medium high heat until JUST sizzling.
Saute’ green onions and mushrooms until tender. Using a slotted spoon remove onions and Maitake mushrooms to drain on paper towels.
Stir fry chicken in hot oil in frying pan or wok until chicken is lightly brown and tender, about 8 minutes.
Remove chicken from oil and drain excess oil from the pan.
Whisk together the brown sugar, cornstarch, salt, soy sauce, vinegar, and the Worcestershire sauce.
Blend well, then add chicken stock to the pan and bring to a boil, stirring constantly. Cook until thickened.
Add lemon juice; add chicken pieces, onions and mushrooms and reheat. Do not boil.
Taste to correct seasonings.
Add cashews.
Serve over hot rice.