Cashew Chicken

6 c. boneless, skinless chicken breast, cubed
1/3 c. vegetable oil
1/2 c. whole cashews

Marinade:
1 Tbsp. cornstarch
1/2 tsp garlic powder
1/2 tsp. salt
1/2 tsp black pepper
1 Tbsp white wine (I replaced this with a mixture of a 1:1 ratio chicken broth and apple cider vinegar)
1/2 c. soy sauce
3/4 c. brown sugar

Mix ingredients for marinate.  Soak ckicken in marinade for 20 minutes.  Drain marinade, reserving liquid.

Heat oil in wok, bringing to 375 degrees.  Stir fry chicken in oil until done.  Add marinade.  Heat just long enough to get marinade hot. 
Label, bag and serve.  Store cashews until ready to serve.  (Do not freeze cashews with chicken mixture or the cashews will become mushy)

Heating instructions:  Place in microwave safe bowl.  Lightly cover bowl and heat chicken mixture.  Add cashews and serve over hot rice.

Sorry ladies, that is the ideal way to make it.  Honestly, I just forgot about our changed date and ran out of time.  You will need to thaw out your chicken and strain off as much of the marinade as you can, then add it to you hot oil in fry pan and cook until done.  Then add your remaining marinade and bring to boil for a few minutes to cook the sauce.  Then serve with rice.

I served this with a green salad and watermelon.