Cashew Chicken

6 cups boneless, skinless chicken breast, cubed
1/3 cup canola oil
1/2 cup whole cashews

Marinade:
2 tbsp cornstarch
1 tsp garlic powder
1 tsp salt
1 tsp black pepper
2 tbsp white wine or chicken broth
1 cup soy sauce 
1 cup water
1 1/2 cup brown sugar.

Mix ingredients for marinade.  Divide the marinade in half.  Use 1/2 to marinate chicken for 20 minutes.  Drain & discard marinade.  Heat oil in wok or large skillet to 375 degrees.  Stir-fry chicken in oil until done.  Add remaining marinade to chicken and heat until warm.  Add cashews & serve over hot rice. 

To freeze:  Do not freeze cashews with chicken mixture or they will become mushy.  Store them for later.  Cool chicken slightly & put chicken into freezer bags.  Label and freeze. To heat: warm in oven or place in microwave-safe bowl.  Lightly cover bowl and heat chicken mixture.  Add cashews and serve over hot rice.