24 oz. boneless skinless chicken breast
2 med. peppers
2 med. onions
2 tbsp. oil
3 c. chicken stock
3 tbsp. soy sauce
2 1/2 tbsp. cornstarch
2/3 c. cold water
4 oz. cashews

Cut chicken, peppers and onions into 1 inch pieces. Bring chicken stock and soy sauce to a boil, slowly stir in mixture of water and cornstarch until thickened in saucepan. Keep warm.

Pour 2 tablespoons oil into wok or skillet and fry chicken until light brown. Remove and drain. Keep warm. Fry onions and peppers in 1 tablespoon oil in same wok for 2 minutes or slightly soft. Add chicken to peppers and onions. Mix with chicken broth mixture. Serve over rice.