1/2 cup cashews 2 chicken breast halves, boneless, skinless and cubed 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 the 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. Pour soy sauce mixture over chicken; toss to coat chicken evenly. Cover with plastic wrap and refrigerate for 1 hour.
Drain chicken, reserving marinade. Combine cornstarch with 3 teaspoons of water and add this mixture to the reserved marinade.
Heat peanut oil in a wok or large skillet over high heat. When you see a whisp of smoke add chicken, water chestnuts, sliced mushroom caps, cashews and snow peas; stir- fry for about 4-5 minutes or until the chicken is cooked through. Pour in the marinade mixture and stir for 1 minute or until sauce thickens. Add cashews and toss to blend. Serve immediately with steamed white rice.