1 lb. chicken breast, deboned & cut into strips 1/2" x 2" (about 3 breasts)
4 c. snow peas (2/3 lb.)
4 c. bean sprouts (1/2 lb.)
2 cans water chestnuts, drained
1 med. onion, chopped
1 c. cashews
2 tbsp. soy sauce
Peanut oil (this is recommended, but other vegetable oils will work)

COOKING SAUCE:

1/2 c. chicken broth (1 bouillon cube & 1/2 c. warm water)
2 tbsp. soy sauce
3 tbsp. vinegar
1 tbsp. Louisiana hot sauce or 1/8 tsp. cayenne OR 1/4 tsp. crushed red pepper
4 tbsp. brown sugar
1/8 tsp. ground ginger OR 1/4 tsp. fresh ground ginger
3 tbsp. cornstarch
1 clove garlic, minced

Prepare chicken and marinate in soy sauce for 10 minutes while preparing other ingredients. Wash and drain vegetables. Cut ends of snow peas. Mix all cooking sauce ingredients together and set aside.

Heat wok and add 2 tablespoons oil, coating the cooking area. When hot, add chicken and stir fry about 3 to 4 minutes or until chicken is opaque and stiff. Remove chicken and set aside. Add 2 more tablespoons oil to wok. When hot, stir fry onions and snow peas for 1 1/2 minutes adding 1 teaspoon water if needed.