Thai Cashew Chicken

Panda Express Thai Cashew Chicken
Copycat Recipe

Serves 4

2 boneless skinless chicken breasts 
2 tablespoons soy sauce 
1/4 cup hoisin sauce 
1/4 cup peanut oil 
1/2 cup salted cashews 
2 tablespoons cornstarch 
2 tablespoons dry sherry 
1/2 cup chicken broth 
1 (8 ounce) can bamboo shoots, drained and sliced 

Cut chicken in 1 inch cubes. In a bowl, mix sauce of cornstarch, soy sauce, sherry, hoisin sauce and chicken broth. Heat oil in wok (or fry pan). When oil starts to smoke, add chicken and stir fry for 5 minutes Stir in bamboo shoots. Pour sauce over chicken and stir until sauce thickens. Stir in cashews. Garnish with mandarin orange sections, cilantro, and/or green onions sliced on the bias. You can check the readiness of the oil by putting the tip of a wooden chop stick in the oil and when bubbles form around it, the oil is ready.