Chicken with Cashews

Place chicken, 2 tablespoons soy sauce and 1 tablespoon cornstarch in a bowl; let stand for 15 minutes. Heat 2 tablespoons oil with salt in wok or heavy skillet over high heat. Add chicken and stir-fry until white and firm. Add onion and mushrooms and stir-fry until vegetables are soft. Remove from pan. Add 2 tablespoons oil to wok. Stir in cabbage and sugar. Stir-fry 3 or 4 minutes until cabbage is crisp tender. Return chicken-vegetable mixture to wok. Add cashews and toss to combine. Add 1 teaspoon cornstarch to 1/4 cup soy sauce. Stir into chicken-cashew mixture. Cover and steam 1 minute. Uncover and stir until sauce is slightly thickened. Sprinkle with Chinese fried noodles before serving.