2 lbs. chicken breast halves
1/8 c. water
1/8 c. soy sauce
1 tbsp. honey
1/2 tbsp. vinegar
2 tbsp. cornstarch
1/8 c. oil
1/4 c. chopped green pepper
1/4 c. cashews
1 tbsp. sliced green onion
1 clove garlic, minced
1/8 tsp. ground ginger
1/4 tsp. red cayenne pepper
Water chestnuts (opt.)

1. Cut chicken into bite size chunks.

2. Combine water, soy sauce, honey, vinegar, and cornstarch. Blend thoroughly in bowl.

3. Add oil to wok or skillet and heat. Add chicken and stir-fry.

4. Remove chicken from pan. Add to pan the green pepper and cashews. Stir fry 1 minute.

5. Add onion, garlic, ginger, red pepper. Mix well and stir fry about 1 minute or until vegetables are tender crisp.

6. Add back chicken and sauce to wok. Mix all ingredients, cook until thickened; about 1 minute. Serves 4 to 6.