Karen's Kitchen

INGREDIENTS:

2 (10 1/2 ounce) cans cream of mushroom soup
1 whole chicken breast skinned & de-boned cut into 1/2 inch cubes
2 chicken thigh's skinned & de-bonded cut into 1/2 inch cubes
6 oz. cashew's
1/4 pound broccoli
1/4 pound snow pea pod's
1/4 pound mushroom's cut into small piece's
1 green bell pepper cut into thin strip's
1 red bell pepper cut into thin strip's
1 small onion cut into small piece's
1 clove garlic crushed
3 Tbs. hoi sin sauce
2 Tbs. corn starch to be mixed with 3 Tbs. water
3 Tbs. peanut oil to cook cashew's & chicken
1 Tbs. peanut oil to cook veggie's in. To add to oil after cooking chicken

Heat wok med. high heat. Pour oil around side's. Drop nut's into wok stir fry tell golden brown. Then remove and place on plate. Salt & pepper chicken to taste. Set heat on high. Put garlic into wok stir fry 5 sec. Then place chicken into wok. Stir fry tell chicken is done about 6 minds. Then remove. Place on plate with nut's. Set aside. Add remaining oil to wok. Add veggie's. Stir fry tell crisp & tender. Add hoi sin sauce. Put chicken and nut's back in. Add corn starch and water mixture. Stir till thick Serve over rice. You may want to tweak some of the ingredient's to suit your taste.