Cashew Chicken (Shrimp or Vegetable) Stir Fry

• 2  boneless skinless chicken breasts (uncooked and cubed)**
• 1 tablespoon canola or vegetable oil
• Mixture of fresh stir fry vegetables washed and cut accordingly or use a bag of frozen stir fry vegetables
• 1 ½ to 2 cups cashews or almonds (toasted *)
• 1 cup vegetable stock (chicken stock works too)
• 1/4 cup soy sauce
• 2 tablespoons corn starch
• ½ teaspoon sugar

Season chicken breasts with salt and pepper before cutting into bite sized cubes. If you’re using fresh stir fry vegetables, wash and prepare accordingly. In wok set to high (or fry pan if need be) pour in 1 tablespoon canola or vegetable oil. When oil is hot drop in chicken pieces. Cook until opaque. Add vegetables. Reduce heat to Medium. Stir fry until hot but still crispy tender. Add vegetable or chicken stock. Cover and simmer about 2 minutes. In a small bowl whisk together soy sauce, corn starch and sugar. Add sauce to stir fry mixing constantly until thick. Top with toasted cashews before serving. Serve over a bed of cooked rice.

 *Toast cashews or Almonds by heating the oven to 350° F. Spread cashews or almonds in a single layer on cookie sheet. Bake for 5-10 minutes. Remove from oven and let cool.

** You can replace the chicken with shrimp or skip it all together!