1 tbsp. cornstarch
3 tbsp. soy sauce
2 lg. chicken breasts, boned, skinned, 1/2 inch cubes
1 tbsp. dry sherry
2 tbsp. sugar
1 tsp. white vinegar
1/4 c. vegetable oil
1 tsp. crushed red pepper
2 scallions, sliced
1/2 tsp. ginger
1/2 c. cashews

Blend cornstarch and 1 tablespoon soy sauce. Mix in chicken cubes, set aside. Combine remaining 2 tablespoons soy sauce, sherry, vinegar and sugar - set aside.

Heat oil in skillet over high heat, add pepper, cook until black - add chicken and stir fry for 3 minutes - remove chicken, set aside. Stir fry ginger, scallion for 1 minute. Add chicken - cook 2 minutes stirring constantly. Add soy mixture - stir and cook 1 minute. Mix in cashews and serve over white rice. Serves 4.