Chicken and Cashew Stir Fry

This recipe has been in my family for several years. I believe that it originated with a cousin of mine, who no longer eats meat, so he probably hasn't made it in a long time. But before he became a vegetarian, he prepared this recipe for my parents, and they both loved it. My mother asked him for a copy, and it quickly became a favorite of mine, too. Now, I make it for our little family, and my husband enjoys it as well. It makes a large batch, so we generally enjoy the leftovers for two additional meals for the two of us.

Ingredients:
20 oz. boneless, skinless chicken breasts, cut into thin strips
2 Tbsp. soy sauce
1 Tbsp. cornstarch
2 Tbsp. vegetable oil
1 large onion, chopped
1/2 lb. mushrooms, sliced
2 Tbsp. vegetable oil
4-5 cups shredded cabbage
1 tsp. sugar
1 tsp. cornstarch
1/4 cup soy sauce
6 oz. cashews (roasted and salted)

Blend 2 Tbsp. soy sauce with 1 Tbsp. cornstarch in a medium-sized bowl. Add chicken strips and let stand at room temperature for 15 minutes.

Heat 2 Tbsp. oil in wok over high heat. Add chicken strips, stir frying them until they are white and firm. Add onions and mushrooms. Continue to stir fry until the onion is translucent and the mushrooms are cooked but still somewhat firm. Transfer meat and vegetable mixture in a covered casserole dish.

Add remaining oil to the wok. Stir in cabbage and sugar. Stir fry until cabbage is crisp tender. Return vegetable and meat mixture to the wok, stirring to combine. Mix remaining soy sauce and cornstarch together and add to the wok. Stir again and steam briefly to thicken the sauce.

Serve over rice, and top with the cashews. (I usually put the cashews into a dish on the table for my guests to help themselves.)