1 1/2 lb. boneless chicken breasts
3 tbsp. soy sauce
2 tsp. cornstarch
3 tbsp. water
1 tsp. sugar
1/2 tsp. salt
1/2 c. both walnuts & cashews
1/8-1/4 tsp. crushed red pepper
2 tbsp. cooking oil
1 med. green pepper, cut into 3/4" pieces
3 green onions, bias sliced into 1" lengths
1 pkg. frozen pea pods

Cut chicken into 1 inch pieces and set aside. Combine in saucepan: soy sauce, cornstarch, water, sugar, salt and red pepper. Cook until it begins to thicken. Set aside.

Stir fry green peppers, green onions. Remove them from wok. Stir fry walnuts. Remove walnuts. Stir fry 1/2 of the chicken; remove from wok. Do the rest of the chicken. Place all of the chicken in the wok. Add soy sauce mixture, cook until thick and bubbly. Add vegetables and cashews. Cook. Serve over rice.