2 tbsp. soy sauce
1/2 c. water
2 tbsp. cornstarch
Hot pepper sauce to taste
1 pkg. chicken breast, boneless
4 tbsp. peanut oil
1 c. cashews
1 bunch broccoli, flowerets only
1/2 lb. mushrooms, sliced
1 sm. green pepper, sliced
1 can water chestnuts, sliced
3/4 c. canned chicken broth
Optional:
Pea pods
Green onions
Can sub. with any vegetables you prefer

To be served over hot rice. Combine soy sauce, water, cornstarch, hot pepper sauce; stir until cornstarch is dissolved. Cut chicken into strips and add to mixture. Let stand 15 minutes. Drain chicken reserving marinade.

Heat 1 tablespoon peanut oil in wok. Add cashews and stir over high heat until lightly toasted. Remove from pan and set aside. Add remaining 3 tablespoons oil to pan. Add chicken and onion to pan and stir fry 3 minutes or until chicken is golden brown. Add onions, mushrooms, peppers, water chestnuts and broccoli. Stir well. Add chicken stock, bring to a boil. Cover and simmer until vegetables just are crisp. Add reserved marinate, stirring until thickened. Top with nuts.