1 lb. chicken breasts, skinned and boned
2 slices root ginger
1 tbsp. soy sauce
1 tbsp. sherry
8.5 oz. can pineapple chunks
1 tsp. cornstarch
2 tbsp. oil
4 oz. cashew nuts

1. Cut chicken into small cubes. Mince ginger and rub it on chicken.

2. Combine soy sauce, sherry and cornstarch.

3. Set wok at 420 degrees; heat oil and stir fry chicken for 3 minutes. Set aside.

4. Add pineapple (drained) and cashew nuts and stir all ingredients together. Cook 1 minute more. Serve with rice.