Instructions: 1. Combine soy sauce, corn starch, oil and chopped garlic together. Add the chicken. Stir to cover. Set aside to marinate for 30 minutes.

2. Mix together the sauce ingredients: soy sauce, water, corn starch with the rice wine and hoisin sauce, and thoroughly mix. Set aside.

3. Heat 1 Tbs peanut oil in a hot wok until almost smoking. Drain the chicken from the marinade ( reserving the marinade) and add to the wok. Stir-fry until browned and cooked through. Remove to a paper towel-covered plate and drain.

4. Add 1 Tbs peanut oil again to the wok and heat until almost smoking. Stir-fry the diced green pepper; onion and sliced water chestnuts for 3 minutes. Return the chicken to the wok. Stir-fry until everything is thoroughly mixed.

5. Mix the marinade and the sauce ingredients together in a small bowl or measuring cup, then pour the combined sauce into the wok. Stir-fry for a couple more minutes. Add chopped green onion and sprinkle with cashews just before serving with steamed white rice.

NOTE: If you like it HOT add 1 chinese red pepper to the chicken when you stir fry!

Cuisine: "Asian"

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