2 c. diced chicken (no bones or skin)
1 onion, chopped
3 green onions, cut-up
1 green pepper, chopped
1 lb. fresh mushrooms, sliced
1/4 c. Soy sauce
3/4 tsp. sugar
1 tbsp. cornstarch
1 c. chicken broth, canned
5 tbsp. vegetable oil
3/4 c. cashews

Combine Soy sauce, sugar, cornstarch and broth in small bowl. Set aside. Heat skillet with 5 tablespoons oil. Stir-fry chicken until brown. Add onions, pepper and mushrooms and continue to stir-fry for 2 minutes more. Lower heat, stir in Soy sauce mixture. Cook until it thickens. Add cashews. Serve over hot cooked rice.