Makes 4 servings. Difficulty
1/2 cup cashews 2 cups chicken, cooked & shredded 3 Tablespoons gf soy sauce 3 Tablespoons sweet rice wine 1-1/2 teaspoons sesame oil 1 teaspoon fresh ginger, minced 1 garlic clove, minced 1 8-oz. can water chestnuts, sliced, drained and rinsed 4 medium shiitake mushrooms, sliced 1-1/2 teaspoons cornstarch 3 teaspoons water 2 Tablespoons peanut oil 1/4 lb. snow peas
Preheat oven to 350°F.
Spread cashews onto a baking sheet. Place in oven and roast for 10 minutes. Remove and let cool.
Meanwhile, combine soy sauce, rice wine, sesame oil, ginger and garlic. Combine cornstarch with 3 teaspoons water and add this mixture to marinade.
Heat peanut oil in a wok or large skillet over high heat. When you see a whisp of smoke add water chestnuts, sliced mushroom caps, cashews and snow peas; stir-frying for about 1 minute. Add chicken and reserved marinade and continue to stir-fry for 3 minutes or until chicken is thoroughly heated and sauce thickens.