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.
He all but licked his plate!

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