anyone got a good recipe for cashew chicken?

CASHEW CHICKEN

1 tbsp. cornstarch

3 tbsp. soy sauce

2 lg. chicken breasts, boned, skinned, 1/2 inch cubes

1 tbsp. dry sherry

2 tbsp. sugar

1 tsp. white vinegar

1/4 c. vegetable oil

1 tsp. crushed red pepper

2 scallions, sliced

1/2 tsp. ginger

1/2 c. cashews

Method

Blend cornstarch and 1 tablespoon soy sauce. Mix in chicken cubes, set aside. Combine remaining 2 tablespoons soy sauce, sherry, vinegar and sugar - set aside.

Heat oil in skillet over high heat, add pepper, cook until black - add chicken and stir fry for 3 minutes - remove chicken, set aside. Stir fry ginger, scallion for 1 minute. Add chicken - cook 2 minutes stirring constantly. Add soy mixture - stir and cook 1 minute. Mix in cashews and serve over white rice. Serves 4.

Ingredients:

* Chicken - 2 skinless, boneless breasts

* Garlic - 6 cloves

* Ginger - 1 finger

* Cashews - half a tin, or as much as you can get in cupped hands

* Dhania seeds - 3 teaspoonfuls

* Red chillies - 15

* Green chillies (optional) - 1 or 2

* Black Peppercorns - around 15

* Cloves - 5 or 6

* Cardamom (optional) - 3-4 whole

* Onions - 2 average-sized ones

* Turmeric powder - 1 teaspoonful

* Saunf seeds - 1.5 teaspoonfuls

* Jeera seeds - 1.5 teaspoonfuls

* Grated coconut or coconut paste - 1 tablespoon

* Salt

* Lemon juice, dhania leaves (optional)

Steps:

* Heat some oil. When hot, add the saunf and jeera. Let them turn brown, but not black.

* Dice the onions into very small pieces and saute them with the saunf and jeera till the onions are soft and brown. Add the turmeric and salt.

* Grind the cashews, red chillies, green chillies, dhania, peppercorns, cloves, cardamom, garlic and ginger into a paste. Make sure to add about a cup of water else the oil from the cashews will prevent grinding.

* Cut the chicken into bite-sized pieces and add them and the paste to the onions. Cook on slow heat for about 15 minutes. Make sure the chicken is done.

* Add the coconut and cook for a few more minutes. Serve hot. Sprinkle a little lemon juice and/or cilantro before serving.

INGREDIENTS

* 1 tablespoon canola oil

* 1 large yellow onion, chopped

* 1 large yellow bell pepper, chopped

* 3 tablespoons ketchup

* 2 tablespoons oyster sauce

* 1 tablespoon soy sauce

* 1/3 cup chicken broth

* 1 teaspoon white sugar

* 1 teaspoon Thai garlic chile paste

* 4 skinless, boneless chicken breast halves - cut into bite-size pieces

* 1 zucchini, chopped

* 1 yellow squash, chopped

* 6 ounces broccoli, chopped

* 8 ounces fresh mushrooms, quartered

* 1/2 cup unsalted cashew nuts

DIRECTIONS

1. Heat the oil in a skillet over medium heat, and cook the onion and yellow bell pepper until tender. Mix in the ketchup, oyster sauce, soy sauce, chicken broth, sugar, and chile paste. Place the chicken, zucchini, squash, broccoli, and mushrooms in the skillet. Continue to cook and stir 10 minutes, until vegetables are tender and chicken juices run clear. Mix in the cashews just before serving.

I don't have the recipe (google it), but interestingly, Cashew Chicken is an American dish that originated in Springfield Missouri USA.