2 whole chicken breasts, skinned, boned, and cubed
1 tsp. salt
1 tsp. soy sauce
1 tsp. cornstarch
Dash of white pepper
1 sm. onion, cubed
1 1/2 c. green vegetables, cut up (pea pods, broccoli, parboiled green beans, or asparagus)
1 tbsp. cornstarch, dissolved in 2 tbsp. soy sauce and 1/4 c. chicken broth or water
1 c. roasted cashews
1 green onion, minced include top
2 tbsp. oil for stir frying

Marinate chicken in next 4 ingredients and let stand 20 minutes or longer in the refrigerator. Set wok on high heat. Add 1 tablespoon oil; heat until hot. Stir fry chicken 2-3 minutes or until white. Move up on Hold 'r Shelf or remove. Add remaining oil. Stir fry onion 1 minute. Add vegetables; stir fry until tender crisp. Return chicken to wok. Stir in cornstarch mixture; cook until thickened. Stir in cashews. Garnish with green onions.