Cashew Chicken and Vegetables

Total time: 30 minutes
    A simple stir-fry of chicken and vegetables made special with the addition of a handful of cashews sprinkled on top.

 Ingredients:

• 2 chicken breasts, boneless, skinless
• 2 ribs celery
• 1/2 red or green pepper
• 2 carrots
• 1 onion
• 3 cloves garlic
• 1/2 cup cashews
• 1/2 cup (4oz, 120ml) chicken stock
• 2 tbs sherry  (or white wine)
• 1 tbs soy sauce
• 1 tbs sesame oil
• 1 tbs olive oil
• 1 tbs cornstarch (maizena, corn flour)
• 1/2 cup (3.3pz, 95gr) brown rice, quick-cooking
• 1 cup (8oz, 240ml) chicken stock or whatever your rice calls for

 Instructions:

• Cook rice in stock / according to package instructions.
• Cut chicken into bite size pieces. 
• Cut the onion in half, then in half the other way and slice - so you have 'quarter circle' slices. 
• Cut celery into 1/4 inch slices. 
• Cut the pepper and the carrots into sticks 1/4 inch by 2 inch. 
• Mince the garlic. 
• Dissolve the cornstarch in the soy sauce and set aside. 
• In large skillet or wok heat half of both oils over medium-high heat. 
• Add celery, onion, pepper, carrot and stir fry 3 minutes. 
• Add garlic and stir-fry 1 minute more. 
• Transfer vegetables to a plate. 
• Add the rest of the oils to the skillet along with the chicken.  Stir fry 3 minutes. 
• Return the vegetables to the pan and add the chicken stock and sherry. 
• Bring to a boil.  Reduce heat, cover and simmer for 3 - 5 minutes longer, until the vegetables are just tender - but not over done.
• Give the cornstarch/soy sauce a stir to recombine and add it to the pan, stirring constantly until thickened. 
• To serve:
• Mound the rice onto a platter.
• Spoon chicken and vegetables on top.
• Sprinkle with cashews and serve.