3 chicken breasts
2 tsp. soy sauce
1 tsp. saki
2 tbsp. cornstarch
1 c. roasted cashews (or walnuts)
1 lg. chopped green peppers
1 leek chopped
1 tbsp. water mixed with 1 tbsp. cornstarch

SAUCE:

Mix together:

3 1/2 tbsp. water
3 tbsp. sugar
2 tbsp. soy sauce
2 tbsp. rice vinegar

Using skinned and deboned chicken, chop into 1 inch cubes and marinate for 10 minutes in soy sauce and saki. After 10 minutes add cornstarch and coat chicken.

Put cold oil into hot pan, when the oil is hot, stir fry chicken until golden brown. Soak cashews in water for a few minutes to remove excess salt, dry and then set aside. If you do not have roasted cashews, you can deep fry them in oil until golden brown.

Stir fry leeks and green pepper in wok with 1 tablespoon oil and set aside. Pour sauce in hot wok and let it boil. Add the chicken, vegetables and cornstarch mixed with water. Then stir in cashews. Serve with rice.

Hint: the secret to stir fry is to fry small amounts, in a hot wok at one time. The Japanese cook foods separately to lock in flavor before mixing foods together.