1 lb. chicken breasts (skinned and boned)
2 slices root ginger or 1/2 tsp. ginger
1 tbsp. soy sauce
1 tbsp. sherry
1 tsp. cornstarch
2 tbsp. oil
4 oz. cashew nuts

Cut chicken into small cubes. Mince ginger and rub it on the chicken. Combine soy sauce, sherry and cornstarch. Set wok at 420 degrees F.; heat oil and stir fry chicken for 3 minutes. (May also fry in pan over medium high heat). Push to side. Add sauce and stir until thickened. Add cashew nuts and stir all ingredients together. Cook for a minute further. Serve over rice.