1 lb. boneless chicken breast, cut into thin strips
2 tbsp. soy sauce
1 tbsp. cornstarch
2 tbsp. oil
1/2 tsp. salt
1 sm. onion, peeled and chopped
1/2 lb. mushrooms, sliced thin
2 tbsp. oil
4 c. shredded cabbage
1 tsp. sugar
6 oz. pkg. cashew nuts
1 tsp. cornstarch
1/4 c. soy sauce
3 oz. can Chinese fried noodles

In a small bowl place chicken with 2 tablespoons soy sauce and 1 tablespoon cornstarch. Blend well. Let stand at room temperature for 15 minutes. Heat 2 tablespoons oil with salt in wok over high heat. Add chicken and stir fry until white and firm. Add onions and mushrooms. Stir fry until vegetables are soft. Place in heated bowl. Add remaining oil to wok. Stir in cabbage and sugar. Stir fry 3 to 4 minutes. Return chicken - vegetable mixture to wok. Add cashews and toss to combine all ingredients with cabbage. Add 1 teaspoon cornstarch to 1/4 cup soy sauce. Stir into wok ingredients. Cover and steam for 1 minute. Uncover and stir until sauce is thickened. Sprinkle with Chinese noodles just before serving. Great with rice. Serves 4 to 5.