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Ingredients:
8 oz Chicken breasts (cut in 1/2 inch pieces)
2 tbsps Chili chicken marinating chili sauce
3 Green peppers (cut in  bite size pieces)
2 oz Cashew nuts
1 tsp Garlic (minced)
1 Med. Onion (cut into 1 inch square pieces)
1 tsps Salt
1 tsp Sugar (optional)
1 tbsp Soy sauce
3 tbsps Chicken broth (or water)
1 tsp Cornstarch mixed in 3 tbsps water
2 tbsps Cooking oil

Preparation:
1. In a mixing bowl, marinate chicken with chicken chili sauce, garlic, rice wine, and a pinch of salt.  Set aside for 15 minutes.  Meanwhile, clean green pepper and cut into into 1/2 inch squares.  Drain the bamboo shoots. Set aside.

2. When ready to cook, mix cornstarch with water in a small cup; set aside.  In a skillet, heat cooking oil until fairly hot and fry the chicken on medium heat for 5 minutes or until chicken is cooked.

3. Add peppers and onion, cover, and for cook for 2 minutes. Remove cover, add cashew nuts andmix well, add chicken broth ( or water), soy sauce and mix well.  Add cornstarch mix and mix lightly until sauce thicken.  Service with rice.