1 lb. boneless chicken breasts, cut in thin strips
2 tbsp. soy sauce
1 tbsp. cornstarch
2 tbsp. oil
1/2 tsp. salt
1 sm. onion, peeled, chopped
1/2 lb. mushrooms, trimmed, sliced thin lengthwise through stems
2 tbsp. oil
1 sm. cabbage, shredded (about 4 c.)
1 tsp. sugar
1 (6 oz.) pkg. cashew nuts, salt rinsed off, patted dry
1 tsp. cornstarch
1/4 c. soy sauce
1 (3 oz.) can Chinese fried noodles

In a small bowl, place chicken strips with 2 tablespoons soy sauce and 1 tablespoon cornstarch. Blend well. Let stand at room temperature for 15 minutes. Heat 2 tablespoons oil with 1/2 teaspoon salt in wok over high heat. Add chicken strips and stir-fry until white and firm. Add onion and mushrooms. Continue to stir-fry until vegetables are soft. Place in a heated bowl.

Add remaining 2 tablespoons of oil to wok. Stir in cabbage and sugar. Stir-fry about 3 to 4 minutes until cabbage is crisp-tender. Return chicken-vegetable mixture to wok. Add cashews, toss to combine with cabbage. Add 1 teaspoon cornstarch to 1/4 cup soy sauce. Stir into chicken-cashew mixture. Cover and steam for 1 minute. Uncover and stir until sauce is thickened. Sprinkle with Chinese fried noodles just before serving. Makes 4 to 6 servings.