4 large chicken breast halves
1/4 cup water
1/4 cup dry sherry
1/4 cup soy sauce
2 T. dark corn syrup
1 T. vinegar
4 t. cornstarch
1/4 cup peanut oil
1/2 cup chopped green pepper
1/2 cup cashews
2 T. sliced green onions
2 cloves garlic, minced
1/4 t. ground ginger
1/2 t. crushed red pepper

4 large chicken breast halves 1/4 cup water 1/4 cup dry sherry 1/4 cup soy sauce 2 T. dark corn syrup 1 T. vinegar 4 t. cornstarch 1/4 cup peanut oil 1/2 cup chopped green pepper 1/2 cup cashews 2 T. sliced green onions 2 cloves garlic, minced 1/4 t. ground ginger 1/2 t. crushed red pepper

1. Remove skin from chicken breasts; cut meat from bones.
2. Prepare seasoning sauce: combine water, sherry, soy sauce, syrup vinegar, cornstarch; blend thoroughly; set aside.
3. Add oil to wok, pouring it around sides; preheat at 325 F (2 minutes)
4. Add chicken cubes; stir-fry 2-3 minutes/until chicken turns white; make well in center
5. Add green pepper, cashews; stir-fry 1/2 minutes; make well in center
6. Add onion, garlic, ginger, red pepper; stir-fry 1/2 minutes; make well in center
7. Add seasoning, bring to boil (NOT stirring for 1 minute/until thick)