Cashew Chicken

• 1 lb chicken breast, cut up
• 1 zucchini, slice into 1″ pieces
• 8 oz sliced mushrooms
• 1 small onion, chopped
• 2  cloves garlic, minced
• 1/2 – 3/4 cup cashews
• salt, pepper to taste

Sauce:

• 2/3 cup chicken broth
• 3 Tbl soy sauce
• 3 Tbl hoisin or oyster sauce
• 1 Tbl dry sherry
• 1 Tbl rice vinegar
• 2 Tbl sugar
• 1 tsp sesame oil
• 1 Tbl corn starch

Directions:

Lightly spray skillet with olive oil, add onions and cook for about 3-4 minutes. Add mushrooms and zucchini to the pan and cook for additional 4-5 minutes. Remove the vegetables from the pan.

Wipe the pan with a paper towel and add a teaspoon of sesame oil. Add chicken and cook through. Add minced garlic and cook for about 1 minute.

While the chicken is cooking, prepare the sauce. Mix in a small bowl the chicken broth, soy sauce, hoisin or oyster sauce, dry sherry, rice vinegar, sugar, sesame oil and corn starch.

Return the vegetables to the pan with chicken and pour the sauce in.  Increase heat to high and simmer for a few minutes until the sauce thickens. Add cashews and serve immediately. You can serve over rice if desired.