1 lb. chicken breasts or 3 lbs. chicken, cubed & boned
1 tbsp. dry sherry
1 tbsp. cornstarch
Salt, paprika, garlic powder
3 tbsp. oil for frying
2/3 c. cashews
4 oz. canned mushrooms
1 green pepper, cubed
Salt, soy sauce, sesame oil to taste

Coat chicken with seasoning ingredients (sherry, cornstarch, salt, paprika, garlic powder) and set aside. Heat 1 tablespoon oil in wok, stir-fry cashews and mushrooms for 1 minute. Add green pepper and stir-fry 1 minute. Dish into bowl. Heat 2 tablespoons oil to stir-fry chicken until browned, adding vegetables back in wok and mix well. Serve hot over rice.