4 lb. chicken breasts, boneless (or turkey or pork cubes)
1/4 c. sherry
1/4 c. water
1/4 c. soy sauce
2 tbsp. dark corn syrup
1 tbsp. vinegar
4 tsp. cornstarch
1/4 c. peanut oil
1/2 c. green pepper cubes
1/2 c. cashews
2 tbsp. sliced green onion
2 cloves garlic, minced
1/4 tsp. ground ginger
Chinese pea pods (optional)

Cube skinless, boneless chicken. Combine water, sherry, soy sauce, corn syrup, vinegar, and cornstarch. Blend and set aside. Preheat wok or large fry pan and oil for 2 minutes. Stir-fry meat for 3-4 minutes; push to sides.

Place green pepper and cashews (and pea pods if desired) in center. Fry 2 minutes. Push to sides. Add onions, garlic, ginger. Fry 1 minute and combine all ingredients. Add sauce and boil 1 minute. Serve with rice.