Cashew Chicken (or Meat) Stir Fry

Ingredients:

2 peppers (of different colors, ideally)
6 Stalks of celery
1 can water chestnuts, sliced
1 can baby corn pieces
4-5 chicken breasts (ideally slightly frozen, for 1-2 hours), or 1.5 lbs stew meat
1 cup cashews
1 large Vidalia onion or 3 small white onions
2 heads garlic
2 TBSP olive oil per pan used
2 TBSP soy sauce per pan used
Garlic Powder, to taste
Crushed Pepper (Spicy) to taste

2-3 frying pans/woks
1 large pot

Rice or Quinoa, prepared according to their box directions

Directions:

Vegetables
1. chop all vegetables into bite sized pieces, mix together in bowl
2. put 2 TBSP olive oil into pans, heat until bubbling
3a. add soy sauce to hot olive oil in pans
3b. (you can sprinkle in garlic powder, crushed pepper to taste in the oil)
4. add mixed veggies to pans, divide into 2-3 pans so sautes quickly (~4-5 minutes on high heat)
5. pour veggies into single large pot

Chicken
6. cut chicken into 1/2 inch to 1 inch cubes
7. put 2 TBSP olive oil into pans, heat until bubbling
8a. add soy sauce to hot olive oil in pans
8b. (you can sprinkle in garlic powder, crushed pepper to taste in the oil)
9. saute chicken cubes, 4-5 minutes on each of top and bottom (8-10 mins total) on high heat. Meat may take 1-2 minutes longer per side
10. Combine chicken and vegetables in large pot, return to boil for 5 minutes

Notes:
1. Serve over Quinoa or Rice, prepared per directions on the box for those
2. Is liquidy, so not for Shabbat day, but great for Shabbat night or Yom Tov any time
3. If you over-saute the veggies, they become mushy
4. You could substitute slivered almonds for cashews
5. you could substitute tofu for chicken or meat (shudder) to make it vegetarian
6. you could also add mushrooms to this and not serve it to S or D