Chicken and Cashews

Ingredients

• 1 tablespoon rice vinegar
• 1 tablespoon brown sugar
• 1 tablespoon oyster sauce
• 1/2 teaspoon sesame oil
• 1/4 cup soy sauce
• 3 tablespoon ginger, finely chopped
• 500 gram chicken, chopped into small cubes
• 3 tablespoon vegetable oil
• 2 clove garlic, finely chopped
• 1 each onion
• 4 sticks celary, sliced
• 1 can champignon mushrooms
• 1/4 cup dry sherry
• 2 tablespoon cornstarch
• 1 cup roasted, unsalted cashews

Steps

1. In a bowl, combine the vinegar, brown sugar, oyster sauce, sesame oil, 1/4 cup of the soy sauce and the ginger. Set aside.
2. Season the chicken with salt and pepper then fry in the vegetable oil over a medium heat. Saute until cooked through, 5-7 minutes.
3. Remove the chicken, and in the same pan, fry the onion and garlic until browned.
4. Deglaze the pan with the sherry, then add the celary and mushrooms. Add the set-aside mixture and cook until it boils - approx 1 minute.
5. Whisk together the cornstarch and the reserved 1/4 cup soy sauce. Add this and the cashews to the pan.
6. Add 1/4 cup of water to thin the sauce, and cook for another minute.
7. serve over rice.