I love cashew nuts. And after attempting Kung Pao chicken, I have some left over cashews and also some left over bell peppers of yesterday's sweet and sour pork ribs!
Voila....followed this recipe: http://rasamalaysia.com/chinese-food-recipe-cashew-chicken/
and learn the secret of tenderizing meat and making it succulent to the taste bud.
Oo la la....another success..and no more restaurant food!