Ingredients:

-1 lb. sliced chicken breast
-2 chili peppers, chopped
-2 tablespoons white cooking wine
-6 cloves garlic, chopped
-1 tablespoon ginger, chopped
-1 cup vegetable stock
-2 tablespoons cornstarch, mixed with 4 tablespoons water
-4 tablespoons soy sauce
-1/2 cup whole cashews
-handful or more of sliced celery, red or yellow bell peppers, carrots, snow peas, water chestnuts, mushrooms, cabbage, and bean sprouts

1. Stir-fry the chicken, chili peppers, wine, garlic, and ginger in a large non-stick wok over medium-high heat until browned
2. Dump the cooked chicken into a large bowl and stir fry your choice of vegetables, two kinds at a time, for a bout 4 minutes each
3. Pour the stock into the empty wok and bring to a boil
4. Stir the cornstarch solution, then slowly add it to the wok to thicken the sauce
5. Return all the vegetables and chicken to the wok
6. Toss with soy sauce and cashews