1 chicken breast, cut in 1" pieces
Small amount of oil
2/3 cup cashews
6 mushrooms, thinly sliced
2 oz can bamboo shoots, drained and sliced
4 oz frozen peas
5/8 cup water
1/2 tsp sugar
2 tsp cornstarch, disolved in 2 tbsp water

Chicken marinade:
1 tsp medium dry sherry OR apple juice
2 tsp soy sauce
1 tsp oil
1/2 tsp sugar
2 tsp cornstarch

Combine ingredients for marinade, add chicken and marinade for ten minutes.

Heat 1 tbsp oil in skillet . Add cashews and fry until golden brown. Drain and set aside.

Add the mushrooms to the pan and fry for 1 minute, stirring. Remove them from the pan and set aside. Add the bamboo shoots to the pan with another 2 tsp of oil and fry for one minute and set aside with the mushrooms.

Next, add chicken to the pan with 1 tbsp of oil and fry for 2 minutes, stirring until chicken is cooked through. Return mushrooms and bamboo shoots to the pan with chicken. Add peas and water. Simmer for two minutes. Add sugar and cornstarch mixture and simmer until thickened.

Cool, place in freezer container and freeze.

To serve, place contents in saucepan with 2 tbsp water. Cover and heat gently, stirring occasionally. As soon as the mixture is hot, serve, topping with cashew nuts.

To cook, thaw overnight in refrigerator. Add Marengo Chicken to saucepan, cooking over medium low until heated through. Simmer for ten minutes and serve.