Marinate 2 cubed chicken breasts in: 1 tablespoon soy sauce, 1 teaspoon salt, 1 teaspoon corn starch and dash of pepper for 20 minutes.

1 sm. white onion, diced
1 1/2 c. carrots, bell pepper, celery, broccoli, zucchini
1 green onion, chopped
2 tbsp. peanut oil
1 c. roasted cashews

Heat 1 tablespoon oil in wok. Add chicken - stir fry 2 to 3 minutes. Remove chicken, add remaining oil and vegetables. Stir fry until tender yet crisp.

In small bowl mix 1 tablespoon corn starch, 2 tablespoons soy sauce and 1/4 cup chicken broth. Add mixture to simmering vegetables and stir in chicken, cook until thickens. Stir in cashews and garnish with green onion. Serve over rice or Chinese noodles.