1 lb. skinned & boned chicken breast
1 c. cashews
2 bunches green onion, use tops too
1 pkg. fresh or frozen pea pods
1/2 c. carrots
3/4 c. water
2 tsp. chicken bouillon
1 tbsp. cornstarch
2 tbsp. cornstarch
2 tbsp. sherry
2 tbsp. cooking oil

Cut chicken into 1-inch pieces. combine chicken with soy sauce and sherry and set aside. In a cup, combine water, cornstarch and bouillon and set aside. If peas are frozen, thaw and drain. Cut onions and carrots into 1-inch pieces.

Add 1 tablespoon oil to wok and preheat to 375 degrees. When hot, add vegetables and stir fry 2 to 3 minutes. Now add cashews and stir fry 1 minute more. Remove from wok and cover. Add 1 tablespoon oil to wok. When hot, stir fry chicken 2 to 3 minutes or until white and well cooked. Add cornstarch mix to chicken and stir until bubbly. Add vegetables and cook 1 minutes. Serve over rice.