Chicken with Green Pepper and Cashews

Title: Chicken with Green Pepper and Cashews
Categories: Chicken
Yield: 4 servings

2 tb Vegetable oil
2 tb Soy sauce (light works well)
1 lg Green pepper cut into 1/4 inch strips
1 tb Cornstarch 
1/2 c Cold chicken broth
4 Chicken-breast halves, -skinned, bones, cut into 1/2 inch strips
2 tb Dry white wine (or any liquid) 
1/2 c Cashews

Yield: 4 servings

Heat oil in the wok. Add the vegetable and stir-fry for 2 minutes. Push aside or remove to serving dish. Stir-fry the chicken 3-4 minutes, until done. Return the vegetable to the wok and combine with chicken. Stir in the soysauce mixed with the cornstarch, chicken broth, and wine. Heat and stir gently until the sauce is thickened and clear. Add the nuts and serve at once with white rice.