2 tbsp. vegetable oil
1 lg. green pepper, cut into 1/4" strips
4 chicken breasts, skinless, boneless & cut into 1/2" strips
2 tbsp. soy sauce
1 tbsp. cornstarch
1/2 c. cold chicken broth
2 tbsp. dry white wine
1/2 c. cashews

Heat oil in the wok or large skillet. Add the green peppers and stir fry for 2 minutes. Push aside. Stir fry the chicken 3-4 minutes, until done. Return the green pepper to the chicken in the wok.

Combine and stir together soy sauce, cornstarch, chicken broth and wine. Heat and stir gently until the sauce is thickened and clear. Add the cashews and serve at once with rice. Yields 4 servings.