1 whole chicken breast (2 halves), skinned, boned, cut into bite-size pieces
1 tbsp. soy sauce
1 tsp. cornstarch
3 tbsp. vegetable oil
1/2 c. salted roasted cashews
1 c. sliced mushrooms
2 cloves garlic, minced
1/4 cup dry sherry
1 med. green bell pepper, seeded and cut in sqs.
1 med. onion, cut in 8 wedges, separated
1/2 tsp. finely minced fresh ginger or 1/4 tsp. ground ginger

To prepare the cooking sauce, stir together soy and cornstarch; add chicken and stir to coat; set aside.

Place a wok over medium high heat; when wok is hot, add 2 tablespoons of the oil. When oil is hot, add cashews and stir until browned (about one minute). Remove with a slotted spoon and set aside.

Add chicken mixture and stir-fry until meat is no longer pink in center. Remove from wok using a slotted spoon and set aside.

Pour remaining 1 tablespoon oil into wok; when oil is hot, add bell pepper, onion and ginger and stir-fry until pepper is tender-crisp (about 4 minutes); add garlic during last minute of cooking.

Stir cooking sauce and pour into wok. Add 1/4 cup dry sherry (not sweet). Stir until sauce boils and thickens, about 5 minutes. Return chicken to wok and heat through, about 2 minutes more.

Stir in cashews. Make rice according to package directions and serve chicken with sauce over rice.