MAITAKE MUSHROOM LACED CASHEW CHICKEN

This is a recipe I am revamping to include the awesome mushrooms that I received from Justin at Marx Foods.

I was NOT disappointed and you won't be either.  They have some great quality bulk online wholesale foods available.  These mushrooms added a rich nutty flavor that complimented the cashews excellent.

4 chicken breast halves, cut into bite sized pieces

1 small bunch green onions, sliced

1 ounce dehydrated Maitake mushrooms, re-hydrated and then chopped

1 tablespoon canola oil
1 tablespoon brown sugar
4 tablespoons cornstarch, divided
½ teaspoon sea salt
¼ cup soy sauce
1 teaspoon rice wine vinegar
1 teaspoon Worcestershire sauce
3 tablespoons oil
2 cup hot chicken broth
2 teaspoon lemon juice
½ cup cashews
cooked rice

• Heat canola oil over medium high heat until JUST sizzling.
• Saute' green onions and mushrooms until tender. Using a slotted spoon remove onions and Maitake mushrooms to drain on paper towels.
• Stir fry chicken in hot oil in frying pan or wok until chicken is lightly brown and tender, about 8 minutes. 
• Remove chicken from oil and drain excess oil from the pan. 
• Whisk together the brown sugar, cornstarch, salt, soy sauce, vinegar, and  the  Worcestershire sauce. 
• Blend well, then add chicken stock to the pan and bring to a boil, stirring constantly. Cook until thickened. 
• Add lemon juice; add chicken pieces, onions and mushrooms and reheat. Do not boil. 
• Taste to correct seasonings. 
• Add cashews. 
• Serve over hot rice.

He all but licked his plate!