Cashew Chicken

Sauce
1/3 cup chicken broth
1 tbsp cornstarch
3 tbsp soy sauce
1/2 tsp ground ginger
1/2 tsp red pepper sauce

2 tbsp vegetable or olive oil
1 lb. chicken- cut into pieces
1 green bell pepper, cut into 3/4 in. pieces
1/2 white onion
1 can water chestnuts, drained
2/3 cup cashews

2 cups cooked rice

Heat wok over high heat, add 1 tbsp oil to coat pan. Add chicken into wok and cook until not pink. Take chicken out.
Put other tbsp oil into wok and add pepper, onion, and water chestnuts. Cook 2 minutes.
Mix chicken broth, cornstarch, soy sauce, ginger, and red pepper sauce together and add to pepper mixture. (I like it a little saucier, so I double the sauce.)  Add chicken and cashews. Serve over rice.

Chicken Fried Rice

This is one of my family's favorite meals, even my kids love it!

2 chicken breasts- cut into bite sized pieces
3 scrambled eggs (my family loves the eggs, so I usually do 5)
2 carrots- finely grated
1/2 white onion- finely chopped
3/4 cup frozen peas (I ususally do 1-2 stalks of  pre-cooked celery instead- just preference)
1/2 cup butter
1 clove garlic or 1 tsp. garlic powder
Soy sauce to taste
2 cups rice

Marinate chicken in soy sauce, if you do not have much time, mix it with chicken before cooking.
In a large frying pan, cook chicken in small amount of olive oil, add carrots and onions and saute until clear.
Add frozen peas and cook until soft. (Or just add pre-cooked celery).
In a separate pan cook rice and then add to the mixture.
In another pan, scramble the eggs, chop finely and add to mixture.
Melt 1/2 cup butter, add garlic to butter, stir, and add to mixture. Mix together well, add soy sauce to taste and enjoy.