4 lg. boneless chicken breasts
1/4 c. water
1/4 c. sherry
1/4 c. soy sauce
2 tbsp. dark Karo syrup
1 tbsp. vinegar
4 tbsp. cornstarch
1/4 c. peanut oil
1/2 c. chopped green peppers
1/2 c. cashews
1/2 c. sliced onions
2 cloves garlic
1/4 tsp. ground ginger
1/2 tsp. crushed red pepper

Cut chicken into 1 inch pieces. Prepare water, sherry, soy sauce, syrup, vinegar, cornstarch. Blend and set aside. Add oil to wok or fry pan and stir fry chicken. Add green peppers and cashews, onion, ginger, red pepper and crushed garlic. Add sauce. Stir and let set. Cook until vegetables are tender. Serve over rice.