1 lb. boneless chicken breasts
1 tbsp. cornstarch
1 tbsp. soy sauce
3 tbsp. vegetable oil
1/2 tsp. minced garlic
1/4 lb. mushrooms, sliced (fresh)
dash of cayenne pepper
cooked rice
1 green pepper, cut in strips
1/2 c. onions, chopped
1/2 c. cashews
1/2 c. water
1 tbsp. cornstarch
1 tbsp. soy sauce
1 tsp. sugar

Cut chicken into thin strips. Blend cornstarch and soy sauce, then toss with chicken. Allow to set for 20 minutes. Over high heat in a large skillet, combine oil and garlic. Add chicken and cook several minutes. Add vegetables and cashews. Stir-fry until vegetables are tender-crisp. Combine water, 1 tablespoon cornstarch, soy sauce, sugar and cayenne pepper. Add to chicken mixture and cook until thickened. Serve with rice.