Instructions: Place chicken, 2 tablespoons soy sauce and 1 tablespoon cornstarch in a bowl; let stand for l5 minutes. Heat 2 tablespoons oil with salt in wok or heavy skillet over high heat. Add chicken and stir-fry until vegetables are soft. Remove from pan.

Add 2 tablespoons oil to wok. Stir in cabbage and sugar. Stir fry 3 or 4 minutes until cabbage is crisp tender. Return chicken vegetable mixture to wok. Add cashews and toss to combine. Add 1 tsp. cornstarch to 1/4 cup soy sauce. Stir into chicken-cashew mixture.

Cover and steam 1 minute. Uncover and stir until sauce is slightly thickened. Sprinkle with chinese fried noodles before serving.

Since there are 5 in my family, I always double the recipe since everyone takes seconds.

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