2 whole chicken breasts, skinned, boned and cubed
1 tsp. soy sauce
1 tsp. corn starch
Dash of pepper
2 tbsp. oil for frying
1 sm. onion, cut up
1 1/2 c. green vegetables (whole pea pods, broccoli, parboiled green beans, or asparagus)
1 tbsp. cornstarch, dissolved in 2 tbsp. soy sauce and 1/4 c. chicken broth or water
1 c. roasted cashews
1 green onion, minced

Marinate chicken in next three ingredients: Let stand 20 minutes or longer in refrigerator. Set wok on high heat. Add 1 tablespoon oil; heat until hot. Stir fry chicken 2 to 3 minutes or until white. Remove chicken. Add remaining oil. Stir fry onion, 1 minute, add vegetables; stir fry until tender-crisp. Return chicken to wok. Stir in cornstarch mixture; cook until thickened. Stir in cashews. Garnish with green onions. Makes 4 servings.