Instructions: In large bowl, combine breast cubes, 2 tablespoons soy sauce, sherry, and 1 tablespoon cornstarch; toss until well mixed and set aside. On small plate, combine scallions, ginger and garlic; set aside. In small bowl, mix well remaining 4 tablespoons soy sauce, 1 tablespoon cornstarch, vinegar, sugar, sesame oil, and Cayenne; set aside.

In a wok or large, heavy skillet over high heat, heat 3 tablespoons oil until hot, but not smoking. Add breast cubes and cook, stirring quickly and frequently (stir-fry), 3 minutes. Remove breast cubes with slotted spoon. Add remaining 2 tablespoons oil to skillet and heat. Add onions, ginger and garlic; stir-fry about 30 seconds. Add broccoli, carrots, water chestnuts, mushrooms, and cooked breast cubes; stir-fry 2 minutes longer. Pour soy sauce mixture into skillet and cook 1 minute longer or until slightly thickened. Stir in cashews. Serve hot in noodle basket.

Note: Dish may be made up to 1-1/2 hours ahead, but do not add cashews; add just before serving. Place mixture in oven-to-table serving dish; partially cover and reheat in preheated 3250F oven for 20 minutes. Or reheat in top of double boiler over hot water for 15 minutes, stirring occasionally.

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