Stir Fried Chicken and Cashews

1. In a medium bowl, combine the soy sauce, sherry, cornstarch, garlic, sugar, ginger, and 1/4 tsp of the salt. Add the chicken, stirring to coat. Marinate for at least 30 minutes at room temperature or up to 12 hours in the refrigerator.

2. In a medium saucepan, bring 2 1/4 cups of water to a boil. Add the rice and the remaining 1/4 tsp salt, reduce ot a simmer, cover and cook until the rice is tender, about 17 minutes.

3. Meanwhile, in a large nonstick skillet or wok, heat the oil until hot but not smoking over medium heat. Add the bell pepper and stir-fry until crisp-tender, about 3 minutes. Reserving the marinade, add the chicken to the pan along with the water chestnuts and scallions and stir-fry until the chicken is just cooked through, about 3 minutes.

4. Add the broth and the reserved marinade and bring to a boil, stirring, until the sauce is slightly thickened, about 1 minute. Stir in the snow peas and cashews and cook until the snow peas are crisp-tender, about 1 minute. Serve with the rice.

You can substitute the same amount of dry white wine for the sherry. To toast the cashews, place them in a small, heavy, ungreased skillet and cook over medium heat, stirring and shaking the pan frequently, until golden brown, about 3 minutes.