Cashew Chicken Lo Mein

Method

1. 1. In a large bowl, combine 2 tablespoons soy sauce, broth and 1/2 teaspoon sesame oil; add the chicken and coat. Refrigerate for 30 minutes
2. 2. In a small bowl, combine cornstarch and broth until smooth. Stir in the honey, rice wine vinegar, hoisin sauce, ginger, salt, and remaining soy sauce and sesame oil; set aside.
3. 3. Drain chicken and discard marinade. In a large nonstick wok or skillet, stir-fry chicken in 1 teaspoon oil until no longer pink. Remove and keep warm
4. 4. In the same pan, stir-fry the vegetables in remaining oil until crisp-tender.
5. 5. In a separate saucepan cook noodles as directed.
6. 6. I like to break into smaller pieces before cooking.
7. 7. Return chicken to the pan. Stir sauce mixture and stir into chicken mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Sprinkle with cashews.