1/2 c. soy sauce
1/4 c. oil
1/4 c. dry sherry
2 tsp. honey
2 tsp. brown sugar
3 c. diced cooked chicken
8 oz. linguine
1 (6 oz.) pkg. frozen snow peas
1/2 head Chinese cabbage (can use iceberg lettuce)
1 red pepper, thinly sliced
1 (8 oz.) can water chestnuts, drained and sliced
1/2 c. cashews
2 scallions

Combine soy sauce, oil, sherry, honey and brown sugar in medium bowl. Stir until well blended. Place chicken in a medium bowl; pour half of soy sauce mixture over chicken. Mix well. Cover and refrigerate 2 hours. Set remaining dressing aside. Meanwhile, break linguine in half; cook according to package directions. Drain in colander. Rinse and drain again. Place in large bowl. Cook snow peas according to package directions. Run under cold water until cool; drain. Add to linguine. Gently stir in remaining ingredients. Add soy sauce mixture. Toss to coat, then stir in chicken until well blended. Cover and refrigerate until serving time.