5 dried Peking peppers
2 lbs. chicken breast, boned, cut into thin rectangles with scissor
2 chopped onions
1 bottle soy sauce
1 c. brown sugar
2 or 3 drops Tabasco
1 c. raisins
1 c. cashews

Fry onion in oil until it turns transparent. Add the chicken until it changes color. Add soy sauce, let cook until tender, then add the rest of ingredients except chili. When ready to serve, add chili peppers and reheat. Serve with white rice.