Sauce for stir fry

I finally found the best sauce. I use it for cashew chicken. I adapted a recipe I saw on the internet and it's a keeper. Sorry, no pictures this time, I couldn't find my camera and we were too anxious to enjoy!

Sauce:

3 tbsp white wine (I used cooking sherry)
1 c chicken stock
2 tbsp rice vinegar
1/2 tsp soy sauce
2 Tbsp oyster sauce (trust me....it makes a huge difference in flavor)
2 tbsp brown sugar
2 tbsp cornstarch

Mix all ingredients. I add sauce as the last thing right before ready to serve and cook until it thickens. This made a lot of sauce so if you are only making chinese for 2 people, I might cut it in half.

Cashew Chicken

Marinade
1/2 lb chicken tenders cut into bite size pieces
2 tbsp soy sauce
2 tbsp water
2 tbsp cornstarch

Carrots sliced on the angle
Celery sliced on the angle
Mushrooms sliced
Onion cut in chunks
Pea pods
Canned or fresh bean sprouts
Whatever vegetables you would like

Handful of cashews (I don't skimp on the cashews!)

Marinate chicken in chicken stock, soy sauce, cornstarch and water while preparing vegetables.

Saute each vegetable separately in 2 tbsp oil and put in bowl as each vegetable is cooked slightly. Saute cashews until they are lightly browned, set aside. Cook chicken until thoroughlly done. Add sauce and cook until thickened. Add vegetables back into the pan with the chicken and sauce. Sprinkle with cashews.

Sweet and Sour Chicken the healthier way

chicken cut into bite size pieces
small can of pineapple chunks
carrots sliced on the angle
celery sliced on the angle
chopped onion
La Choy Sweet and Sour sauce (the red one)

I used to use the breaded chicken in the freezer section but have gone to just cooking plain chicken. Saute chicken and remove from pan, heat pineapple, already sauteed carrots, onion and celery. Add La Choy sweet and sour sauce and put chicken back into pan. Serve.