Here’s what I made for dinner last night (HIGHLY recommended):

Prep: 25 minutes
Marinate: 30 minutes
Cook: 6 minutes
Makes 4 servings

2 boneless, skinless chicken breasts
1 cup water
3 tablespoons soy sauce
1 tablespoon white vinegar
1 tablespoon cornstarch
2 tablespoons cooking oil
10 green onions, sliced into 1 inch pieces
1 cup fresh mushrooms
12 garlic cloves, minced
1 can water chestnuts
1 teaspoon crushed red pepper
1 cup cashews
Rice

1. Cut chicken into 1/2 inch pieces.  Marinate chicken in water, soy sauce, and vinegar for 30 minutes in the refrigerator.  Drain chicken, reserving marinade.  Stir cornstarch into marinade, set aside.
2. Pour oil into a wok.  Heat over medium-high heat.  Add green onion, mushrooms, and garlic to wok.  Cook and stir for 1 to 2 minutes or until tender.  Remove vegetables from wok.
3. Add chicken to wok.  Cook and stir for 2 to 3 minutes or until no longer pink.  Push chicken from center of wok.  Stir marinade mixture and pour into center of wok.  Cook and stir until thick and bubbly.  Push chicken to center of wok.  Return vegetables to wok.  Add water chestnuts, crushed red pepper, and cashews.  Cok and stir about 1 minute more or until heated through.  Serve with rice.