2 whole chicken breasts, skinned, boned, and cubed
1 tsp. salt
1 tsp. soy sauce
1 tsp. cornstarch
Dash white pepper
1 sm. onion, cubed
1 1/2 c. green vegetables
1 tbsp. cornstarch, dissolved in 2 tbsp. soy sauce and 1/4 c. chicken broth or water
1 c. roasted cashews
1 green onion, minced, including top
2 tbsp. oil for stir frying (peanut oil)

(pea pods, fresh broccoli and carrots, parboiled green beans, or asparagus, OR 2 packages Bird's eye vegetables).

READY: Marinate chicken in first 4 ingredients and let stand 20 minutes (or longer in refrigerator).

SET: Wok on high heat. Add 1 tablespoon oil; heat until hot.

GO: Stir-fry chicken 2-3 minutes or until white, move up on hold'r shelf. Add remaining oil. Stir-fry onion 1 minute. Add vegetables, stir-fry until tender-crisp. Return chicken to bowl of wok. Stir in cornstarch mixture; cook until thickened. Stir in cashews. Garnish with green onion.