1 lb. boneless, skinless chicken breasts, cubed
4 tbsp. dry sherry
Cornstarch
1 c. minced onion
1 tbsp. grated fresh ginger
1 tbsp. minced garlic or 2 tsp. garlic juice
Soy sauce
1 tsp. sesame oil (optional, but adds flavor)
1/2 c. chicken broth
1-2 tbsp. vegetable oil
1/3 c. frozen green peas
1/4 c. toasted cashew nuts

In non-metal bowl, put chicken cubes, sprinkle with 2 tablespoons sherry and 1 tablespoon cornstarch, mix and let marinate.

Mix onion, ginger and garlic. Mix 2 tablespoons water and 1 tablespoon cornstarch in another bowl and add 2 tablespoons soy sauce, 2 tablespoons sherry, sesame oil and chicken broth. This is the Sauce.

In 10-inch Teflon skillet, or wok, heat 1-2 tablespoons vegetable oil until hot. Add onion, ginger mix and stir 15 seconds. Add chicken mix and stir fry 1 1/2 to 2 minutes. Then stir sauce mixture and pour over chicken. Add peas and cashews, let come to boil, stirring, then lower heat and simmer 1 minute. Serve over rice or noodles. Serves 3-4.