2 chicken breasts
1/2 cup cashews
1 red pepper
1 green Italian pepper
1 hot chili
2 cups cut up bok choi

SAUCE:

1 tbl. oyster sauce
1 tbl. Szechwan chili sauce
2 tbl. light soy
1 tbl. sesame oil
3/4 cup broth
  1. Cut up and marinate chicken, set aside.
  2. Chop all peppers fine. Cut up cabbage. Set aside.
  3. Assemble sauce ingredients, set aside.
  4. Make cornstarch paste, set aside.
  5. Heat wok, 3 tbl. garlic oil and fry cashews till light brown, set aside. Add 2 tbl. oil, fry chicken breasts 1 minute, set aside.
  6. Fry peppers and cabbage 1 minute, add chicken, sauce ingredients, cover, cook 1 minute. Thicken with corn starch paste.