Cashew Chicken

Cashew Chicken

3/4 c. chicken stock or water & bouillon cube
2 Tbsp cornstarch
3 Tbsp. soy sauce
1 chicken breast, cut into 3/4 inch pieces
2 Tbsp. sesame oil, divided
1 Tbsp. teriyaki  marinade
2 Tbsp. veg oil, divided
1 onion, cut into 3/4 inch chunks and separated
1 English cucumber sliced (can use regular one)
1/2 c. salted cashews

Combine chicken stock, cornstarch and soy sauce; stir until cornstarch dissolves. Combine chicken, 1 Tbsp sesame oil and marinade; let stand 15 minutes. Heat wok or large frying pan over high heat.  Add 1 Tbsp. oil.  Add chicken; stir-fry 2 to 3 minutes, or until golden brown.  Remove chicken from pan. Heat remaining Tbsp oil in same pan.  Add onion and cucumber stir-fry 2 to3 minutes or until onion is tender-crisp.  Stir in chicken and cashews and chicken stock mixture; cook and stir until mixture thickens and boils.  Remove from heat.  Stir in remaining Tbsp. sesame oil.  Serve over hot, cooked rice.  Make 2 to 3 servings.