2 tbsp. soy sauce
2 tbsp. white wine
1 tbsp. vegetable oil
1 tbsp. cornstarch
1 tbsp. red chili sauce (optional)
2 whole, boneless chicken breasts, skinned and halves
1 (10 oz.) pkg. frozen pea pods
4 green onions, sliced
1/2 c. water
1/2 tsp. chicken bouillon granules
1 c. whole salted cashews

In small mixing bowl combine cornstarch and chili sauce; set aside. Cut chicken breast halves crosswise into thin strips, about 1/2 inch wide. Place in 10-inch glass pie plate. Pour marinade over top, stirring briefly to coat. Cover with plastic wrap and let stand 20 minutes to marinate.

Add pea pods and green onions to chicken pieces. Combine water and chicken bouillon granules; stir into chicken mixture with cashews. Microwave, covered, 4-5 minutes or until chicken has lost pink color. Stir.

Microwave, uncovered 3-5 minutes longer, or until chicken is cooked through and sauce is thickened. Let stand, covered, 3 minutes before serving over hot cooked rice.