Chinese Chicken

Chinese Chicken 4 boneless, skinless chicken breasts, cubed 1/2 Tbsp cornstarch 1 Tbsp soy sauce 3 Tbsp peanut oil 1 green bell pepper, sliced 4 mushrooms, sliced 1/2 lb snow peas, cut in half 1/2 c cashews 1/4 tsp ground ginger 1/4 tsp cayenne pepper SAUCE INGREDIENTS 6 Tbsp soy sauce 3 Tbsp white wine 1/2 Tbsp cider vinegar 3 Tbsp brown sugar 1 Tbsp cornstarch 1 Tbsp oil 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. 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.