Cashew Chicken

Ingredients:

1 lb. boneless, skinless chicken breasts, chopped

Vegetable oil

1 green bell pepper, chopped

1 red onion, chopped

3 carrots, chopped

2 stalks of celery, chopped

1/2 cup oyster mushrooms, chopped

1/2 cup canned straw mushrooms, drained

1 (8 oz.) can sliced water chestnuts, drained

1 cup cashews

1 cups chicken broth

2 tbsp oyster sauce

2 tbsp soy sauce

2 tbsp honey

2 tbsp orange marmalade

2 tbsp corn starch

Salt and pepper, to taste

1 green onions, sliced (for garnish)

2 cups brown rice, cooked

Directions:

In a large, deep sauté pan heat a small amount of vegetable oil; add green pepper, onion, carrot, and celery.  Cook until vegetables are slightly tender; add chicken.  Cook until chicken is completely cooked through.  Add in mushrooms, water chestnuts, and cashews; cook until mushrooms are heated through.  Meanwhile, whisk together chicken broth, oyster sauce, soy sauce, honey, and marmalade in a bowl; pour over top of chicken mixture and bring to a boil.  In a separate bowl mix together corn starch and a small amount of water.  Pour corn starch slurry into sauté pan; stir continuously until mixture has thickened then continue to cook for 5 minutes.  Serve over top of cooked brown rice and top with green onion.