1 lb. chicken breasts, boned and skinned, cut 1 x 1 x 1/4 inch pieces
1 pkg. sugar snap peas
1/2 lb. mushrooms
1 clove garlic, minced
1/3 c. onions, chopped
1 c. cashews
5 tbsp. peanut oil

SAUCE:

1/4 c. soy sauce
3/4 tsp. sugar
1 tbsp. cornstarch
3/4 c. chicken broth

Cut chicken. Prepare vegetables and sauce. Preheat wok. Add 1 tablespoon oil. Add nuts when hot. Cook over moderate heat until lightly toasted. Remove and set aside. Add remaining oil, stir fry chicken about 3 minutes until done. Remove and set aside. Add mushrooms, garlic, sugar snap peas, onions. Cook, stir fry. Lower heat, stir in sauce and chicken. Cook until sauce thickens. Serve on rice, sprinkled with cashews.