1 whole chicken breast, split, skinned, and boned
1 sm. onion, sliced
1 1/2 c. snow peas or broccoli
1/2 c. cashews
4-6 mushrooms, sliced
Peanut oil or salad oil

SAUCE:

3 tbsp. soy sauce
2 tsp. cornstarch
2 tbsp. dry sherry
1/2 tsp. ground ginger
1 tsp. sugar
1/8-1/4 tsp. crushed red pepper flakes

Cut chicken into 1 inch pieces. Combine sauce ingredients and set aside. Prepare veggies. Heat approximately 2 tablespoons oil in Wok. Add veggies and nuts and stir-fry 3-4 minutes. Remove from Wok. Add 2 tablespoons oil and chicken and stir-fry 3-5 minutes. Pour sauce over chicken; stir until thick and bubbly. Add veggies and nuts and stir to coat and heat through. Serve over rice.