Cashew Chicken

Nephi saw this recipe in one of my books and asked for it for dinner. It's okay if he didn't actually want to EAT it! Russell and I absolutely loved it as it is chalk full of mushrooms. We love mushrooms.
We had this with the Shredded Beef and Pepper Stir-fry so everyone could have a choice. I chose both because a) hungry, b) wanted both or c) both of the above.

Cashew Chicken
Marinade:
1 egg white
1/4 cup soy sauce
1/4 cup rice vinegar
1/4 tsp freshly ground black pepper
2 TBSP vegetable oil
1 1/4 lbs boneless, skinless chicken breasts

Sauce:
1 cup chicken broth
2 TBSP soy sauce
1 TBSP rice vinegar
1 TBSP soy sauce

Vegetables:
1/2 cup cashews
8 oz white mushrooms
4 green onions
2 TBSP vegetable oil
1/2 tsp powdered ginger OR 1 TBSP peeled, minced fresh gingerroot

Marinade:
In a medium bowl, combine all ingredients except chicken. Mix well. Add chicken. Mix to thoroughly coat chicken and refrigerate at least 30 minutes.

Sauce:
Mix all ingredients in smallish bowl and set aside.

Clean mushrooms, trim stems. Cut into quarters. Trim green onions and thinly slice.

In a heavy skillet or wok, heat 1 TBSP oil over med-high heat. Drain chicken; discard marinade. (If you are like me and forgot to - it will make the finished dish very runny. I somehow overlooked this little detail until I was typing this up.) Oops. Cook chicken, stirring occasionally, until it turns white. Add mushrooms and green onions to the chicken. Cook just until mushrooms reach desired doneness. Add sauce. Bring to a boil and cook until thickened. Add cashews.
Serve over rice.