6 chicken cutlets, cut up into 1/2" slices

1 tbsp. soy sauce
1 tbsp. sherry
1 tbsp. cornstarch
1/2 tsp. sugar
1/2 tsp. salt

1 c. peas (1/2 frozen pkg.)
3/4 c. celery, diced
3/4 c. onion, diced
3/4 c. bell pepper, diced
2 (3 oz.) cans whole button mushrooms (reserve liquid)
1 can cashew nuts

1/2 c. reserved mushroom liquid
2 tsp. cornstarch
1 tsp. soy sauce
1 clove garlic, crushed
1 chunk ginger, size of a quarter, crushed
4 tbsp. peanut oil

Mix sliced chicken with marinade and let stand for 15 minutes. Prepare sauce mixture.

Heat wok, pour 1 tablespoon peanut oil and heat. Stir fry celery and onions, 1-2 minutes. Season lightly with salt and sugar. Set aside. Add 1 tablespoon oil and stir fry peas and pepper for 1 minute or 2. Also season with salt and sugar. Set aside.

Add 2 tablespoons oil and stir fry chicken until done. Stir the prepared sauce mixture and pour over chicken stirring until sauce thickens. Add vegetables, mushrooms and then add cashews. Mix well and serve.