Chicken & Cashew Stir-Fry

Hi - I'm Emily & I'm the the new girl here! Thanks for letting me join! This recipe has never let me down. I hope you enjoy it as much as we do! We serve this with rice. If you don't have a wok, I'm sure this could easily be made in a large, non-stick pot.
The Ingredients:

1 lb. chicken tenders (thawed & cut in bite sized pieces)
2 Tbsp. Soy sauce
2 Tbsp. Oil
1 small onion, sliced thin
1/2 lb. mushrooms, sliced
2 medium carrots, peeled & sliced
1 tsp. sugar
cashews (salted tastes better!)
2 small zucchini, sliced
1 small cabbage, shredded (about 4 cups)
1 tsp. sugar
1 pkg. frozen pea pods, thawed
1/4 cup soy sauce
2 1/2 Tbsp. cornstarch

1. In a small bowl, marinate chicken and 2 Tbsp. soy sauce for 15 minutes.
2. Now is a great time to chop, slice & shred all the veggies! This recipe is much easier if you do this before you start cooking.
3. Heat wok to medium-high, about 375 degrees. Add chicken & stir-fry until white & firm. Add onion & mushrooms. Continue stir-frying until vegetables are soft.
4. Remove chicken & vegetables from wok and set aside.
5. Add 2 Tbsp. oil and stir-fry carrots until bright in color and partly cooked. Sprinkle carrots with 1 tsp. sugar, then add zucchini. Stir-fry until almost tender. Add cabbage and 1 tsp. sugar. Stir-fry all vegetables until cabbage is tender-crisp.
6. Add cashews (to taste - we LOVE them, so I add a couple of big handfuls), pea pods, and toss to combine. Add chicken & onion mixture to wok. Stir soy sauce and cornstarch together to dissolve. Pour into the wok & stir-fry until sauce is thickened, about 1 minute.
7. Toss your chinese take-out menu & dig-in!

Ham Fried Rice

Well, Skipper, this is as "foreign" as I get! I love this recipe because it is easy & I usually have all the ingredients. It's perfect for those days when you have no idea what to make for dinner. It works well as a side dish too!

Ham Fried Rice
3 tbs oil
1/2 C green onion, chopped
1 clove garlic
4 C cooked rice
1 C chopped ham (or spam)
2 tbs soy sauce
1 tbs brown sugar
1/2 C water chestnuts (chopped)
1/2 C bean sprouts
3 eggs, beaten

Heat oil in wok and add green onions, and garlic. Stir over moderate heat until limp. Add rice, stir with wooden spoon until rice is thoroughly coated with oil and is lightly brown in color. Add a little oil if rice seems dry. Mix in water chestnuts and ham. Stir fry for about 4 minutes. Stir in soy sauce, lightly season with pepper, and add brown sugar. Pour eggs over rice. Stir and lift rice for about 1 min. until eggs are cooked. Stir in bean sprouts & stir.

Note: I usually don't have water chestnuts & bean sprouts but it still tastes good.