1 cup cashew halves
3 tbsp. peanut oil
4 cloves garlic, minced
1/2-inch square fresh ginger, finely minced
1 red, yellow or orange bell pepper
1 lb. boneless, skinless chicken breast
3 tbsp. dry sherry or rice wine
3 tbsp. teriyaki sauce or hoisin sauce
1 tbsp. sesame oil (or olive or peanut oil)
5 green onions, chopped
1/2 tsp. chicken soup base (or 1 bouillon cube)
1/2 cup water (or chicken broth)
1/2 tbsp. cornstarch
soy sauce for serving

Preparation: Thinly slice chicken into strips; mince garlic. Remove seeds from peppers and slice into strips. Chop green onions.

Dissolve chicken soup base in 1 cup cold water; stir in cornstarch. Set aside.

Heat a wok or skillet. Toast cashews for 1-2 minutes; remove from wok and set aside. Add oil and heat until sizzling; add pepper and chicken strips and stir-fry quickly for several minutes; add garlic and cook for 1 minute (do not let garlic brown). Stir in sherry or wine and teriyaki or hoisin sauce. Cook over high heat until chicken is tender.

Stir in chicken broth/water/cornstarch mixture (add a little at a time; you may not need the entire quantity but this depends upon how much sauce you need - more is needed when served over steamed rice or noodles), toasted cashews and green onions.

Reduce heat and simmer until sauce thickens. Serve accompanied by soy sauce at the table.

Variation: Add broccoli pieces while stir-frying the chicken. Stir in fresh, steamed noodles when adding the cashews and green onions, or alternatively, serve over steamed rice and crisp chow mein noodles. Fresh mung bean sprouts can be stirred in with the peppers.

Submitted by: CM