2 lbs. chicken breasts
1/4 c. plus 2 tbsp. vegetable oil
1 clove garlic, minced
2 green onions (chopped, including tops)
1 green pepper, diced
1/2 c. sliced bamboo shoots
1/2 c. sliced water chestnuts
2 tsp. cornstarch dissolved in 2 tbsp. water
1/4 c. cashews

MARINADE:

1 tbsp. each cornstarch, soy sauce and sherry
Dash salt, pepper

SAUCE:

3 tbsp. soy sauce
1 tbsp. sherry
1/2 tsp. sugar
1/2 c. chicken broth
Dash pepper

Skin and bone chicken, cut into 1/2 inch cubes.

Mix marinade and pour over chicken, tossing to coat. Cover and chill 30 minutes. Add 1 tbsp. oil to chicken and separate pieces. Mix sauce.

Heat 1/4 cup oil in wok or skillet over high heat and stir fry chicken one minute. Remove and drain well. Heat remaining tbsp. oil over high heat. Stir fry garlic, green onion, peppers, bamboo shoots and water chestnuts for 1 minute. Stir in sauce and bring to boil.

Stir in dissolved cornstarch and simmer until sauce thickens, stirring constantly. Add chicken and mix well. Sprinkle cashews over top. Serve with rice.