1 chicken, skinned, deboned and cut into bite-size pieces
5-6 scallions, chopped
1 (4 oz.) pkg. snow peas
1/2 head Chinese cabbage, shredded
1 c. chicken bouillon
1/4 c. oil
1/3 c. soy sauce
3 tbsp. cornstarch
1/2 tsp. salt
1/2 tsp. sugar
1 (4 oz.) pkg. cashew nuts

This is a stir-fry recipe using a wok or large skillet. Everything must be prepared before you start cooking. Mix soy sauce, cornstarch, sugar and salt in a little bowl. Heat 1 tablespoon of oil to moderate heat; add nuts, stir and cook for 1 minute. Remove nuts; adding remaining oil to heat. Add chicken; cook quickly, turning until it turns opaque.

Add vegetables and broth; cover and simmer for 2 minutes. Push vegetables aside and add soy sauce mixture, stirring into pan juices. Cook until sauce is thick, stirring constantly. Mix all together, adding nuts. Simmer for 1 minute. Serve with rice.