4 halves skinless boneless chicken breast — cut in pcs

1 1/2 tablespoons corn starch

1 tablespoon soy sauce

3 tablespoons peanut oil

1 medium green pepper — thinly sliced

4 medium mushroom — sliced

1/2 lb snow peas ` — cut in half

1/2 cup cashews or peanuts

1/4 teaspoon ground ginger

1/4 teaspoon cayenne pepper

SAUCE: 6 tablespoons soy sauce

3 tablespoons white wine (or apple juice)

1 1/2 tablespoons cider vinegar

3 tablespoons brown sugar

1 tablespoon cornstarch

1 tablespoon oi

In a large bowl combine chicken with cornstarch and soy sauce, stir well and let sit at least 5 minutes.
Clean,cut and prepare all ingredients ahead of time, including sauce mixture (recipe follows).
In a large frying pan or wok over medium-high heat, heat oil, add chicken and quickly stir-fry until done, 2-3 minutes. Remove chicken from pan and set aside on a plate.
Add sliced green pepper and mushrooms to pan and stir-fry 2 minutes.
Add pea pods and nuts, stir fry 2 more minutes and add ginger and cayenne. Return chicken to pan with vegetables, add sauce and stir.
Cover skillet and cook 5 minutes over medium heat.
Serve over boiled white rice.
Makes 4-6 servings.

SAUCE: In a small bowl combine all ingredients and mix thoroughly.