4 chicken breasts (skinless, boneless, cut into bite size pieces)
1 1/2 tbsp. cornstarch
1 tbsp. soy sauce
3 tbsp. oil
1 med. green pepper (sliced thinly)
4 med. mushrooms (sliced)
1/2 lb. Chinese pea pods (snow peas), cut in half
1/2 c. cashews or peanuts
1/4 tsp. ground ginger
1/4 tsp. cayenne pepper

In a large bowl, combine chicken pieces with cornstarch and soy sauce, stir well and let sit at least 5 minutes. Clean, cut and prepare all ingredients ahead of time, including sauce mixture (see below).

In a large frying pan or wok, over medium-high heat, heat oil, add chicken and quickly stir-fry until done, 2 to 3 minutes. Remove chicken from pan and set aside on a plate. Add sliced green pepper and mushrooms to pan and stir-fry 2 minutes. Add pea pods and nuts, stir-fry 2 more minutes and add ginger and cayenne. Return chicken to pan with vegetables, add sauce and stir to combine. Cover skillet and cook 5 minutes over medium heat. Serve over boiled white rice. Serves 4-6.

SAUCE:

6 tbsp. soy sauce
3 tbsp. white wine or apple juice
1 1/2 tbsp. cider vinegar
3 tbsp. brown sugar
1 tbsp. cornstarch
1 tbsp. oil

In a small bowl, combine soy sauce, white wine, vinegar, sugar, cornstarch and oil. Mix thoroughly.