• 5 Boneless Chicken Breasts.
• 1/2 tsp Salt.
• 1 Cup Raw Cashew Nuts.
• 1/4 tsp Sugar.
• 3 tsp Vegetable Oil.
• 1 tsp Soy Sauce.
• 12 Snow Peas.
• 1 tsp Rice Wine or Dry Sherry.
• 1/2 Cup Drained Canned Mushrooms.
• 1/2 tsp Cornstarch.
• 1 Small Can Bamboo Shoots, Drained
• 1 ts[ Sesame Oil. and Sliced.
• 1 Small Bok Choy.
• 1 Small Can Water Chestnuts, Drained.

  SAUCE:

• 1/4 Cup Chicken Stock or water.
• 1/4 tsp Sugar.
• 1/2 tsp Soy Sauce.
• 1/4 tsp Black Pepper.
• 1/2 tsp Salt.
• 1/2 tsp Cornstarch.

1. Cut the chicken into small cubes and place in a dish with the seasoning ingredients.
2. Mix well and leave for 20 minutes.
3. Heat the deep-frying oil to fairly hot and deep fry the cashews for about 2 minutes, or until lightly golden.
4. Remove cashews and drain well, leaving to cool.
5. String the Snow peas, cut the mushrooms in half, horizontally.
6. Cut the Water Chestnuts into 3 pieces each, cutting horizontally.
7. Rinse the vegetables and cut stems into 2 pieces.
8. Heat Wok and add 2 tsp Vegetable Oil.
9. When smoking hot add the chicken and stir fry for 2 minutes.
10. Remove from wok and add Bok Choy.
11. Splash in a little water, cover and cook on fairly high heat, shaking wok to keep the vegetables turning for 1 1/2 to 2 minutes.
12. Add remaining vegetables and stir- fry for 30 to 45 seconds.
13. Add premixed sauce ingredients and simmer briefly.
14. Return chicken and continue to cook until the sauce thickens.
15. Stir in cashews and serve.