1 tbsp. cornstarch in 2 1/2 oz. water
1 lb. skinless chicken breast meat sliced thin strips
2 tbsp. Sweet & Sour sauce
2 tbsp. Low Sodium Soy sauce
1 to 2 tbsp. dried red peppers
4 to 6 oz. cashews
1 bunch green onion (cut in 1 inch slices)
4 oz. water chestnuts
1 to 2 green peppers, sliced thin (same as chicken strips)
1 tsp. ginger ground
2 tbsp. oil

In a Wok on medium high heat add 2 tablespoons of oil. Add chicken and stir fry 2 to 3 minutes until it turns white. Remove chicken. Add ginger and stir 30 seconds. Add vegetables (green peppers, water chestnuts, onions). Stir fry 2 to 4 minutes (or desired crispness). Add water/cornstarch mixture with sweet and sour and soy sauce. Heat until thickens and bubbles. Add meat and red peppers. Turn off heat and stir together with cashews. Serve alone or over boiled rice.