4 boned skinless chicken breast halves (about 1 lb.)
2 tbsp. butter
1/2 c. water
3 tbsp. soy sauce
1 tbsp. quick cooking tapioca
3 tbsp. dry sherry
1/4 tsp. ground ginger
1 c. frozen crinkle cut carrots
1 med. green pepper, cut into 1" pieces (1 c.)
1/2 c. cashews

Rinse chicken and pat dry. In medium skillet, cook chicken in butter for 8 to 10 minutes, or until golden brown, turning once.

Meanwhile, in a 2 quart baking dish, stir together water, soy sauce, sherry, tapioca and ginger. Place chicken breasts in the baking dish atop tapioca mixture. Add carrots and green pepper. Seal, label and freeze for up to 6 months.

Before serving, bake frozen chicken mixture, covered, in a 375 degree oven for 55 to 60 minutes or until heated through. Let stand for 5 to 10 minutes. Sprinkle with cashews.