1 1/2 cup chicken broth
3 1/2 Tablespoons cornstarch (3 Tablespoons 1 1/2 teaspoons)
3 Tablespoons sugar
3 Tablespoons soy sauce
1 1/2 Tablespoons white wine vinegar
1/2 teaspoon ground ginger
1 Tablespoon oil
1/2 cup minced onions
1 teaspoon minced garlic
*1/2 teaspoon red pepper flakes
*1/2 cup unsalted cashew pieces
1 pound boneless skinless chicken breasts, cut into about 2 inch pieces.
*3 medium mushrooms, sliced
*2 stalks of celery, sliced
Cooked rice (I cooked 3 cups.)
In a medium bowl, whisk together broth, cornstarch, sugar, soy sauce, vinegar and ginger; Set aside.
Heat oil in a skillet over medium high heat. Add onions, garlic and pepper (if desired) and cook for 2 minutes. Add chicken and cook for about 5 minutes or until browned. If desired stir in the mushrooms and celery.
Serve chicken and sauce over rice.