Cashew Chicken Stir-Fry

Chicken Marinade: (2+ hours in advance)

1. Cut chicken into thin strips and place in 1-gallon zip lock
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2. Combine wine, teriyaki sauce, ginger and garlic. Stir well then pour over chicken and seal bag. Gently squeeze to evenly coat chicken.
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3. Refrigerate for at least 2 hours.
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Stir-Fry Sauce:

1. Combine soy-sauce, cornstarch, and brown sugar in a small bowl, stir well.
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2. Dissolve bouillon in boiling water. Add to soy-sauce mixture.
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3. Set aside.
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Stir Fry:

1. Add 1 tablespoon oil to pre-heated (medium-high) wok or large fry-pan. Spread to cover surface.
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2. Add celery and green onions. Cook until soft (2-3 minutes).
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3. Remove veggies and set aside.
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4. Add additional tablespoon oil to pan.
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5. Drain and discard chicken marinade. Add chicken to pan and cook for 3-4 minutes until done.
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6. Remove chicken from pan and set aside.
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7. Add stir-fry sauce to pan and cook until thickened.
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8. Add veggies, chicken and pineapple to pan and stir-fry for 30 seconds until heated.
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9. Serve over chow-mein noodles or white rice.
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