Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      Pounds        Bag of boneless, skinless
                        Chicken Breasts Cut In Chunks
   1      Large   Can   salted cashew nut halves or
                        Roasted Cashew Nut Halves -- Rinsed
                        With Cold Water In A Colander
                        and drained
   3      Cups          Peanut or canola oil
                        Marinade:
   2      Teaspoons     Salt
   2                    Eggs (beaten)
   1      Dash          pepper
   2      Teaspoons     corn starch
   6      Teaspoons     La choy soy sauce
                        Vegetables:
   2      Large         Sweet Onions, Cut In 1" Squares
   2      Cans          Water Chestnuts (Sliced)
                        Seasonings:
   2      Teaspoons     Sesame seed oil
   2      Teaspoons     La choy soy sauce
                        Salt and pepper to taste
   2      Teaspoons     Sugar
   4      Teaspoons     corn starch
   6      Tablespoons   Water
                        M.S.G. (Optional)
                        Brown Sweet & Sour Sauce:
   2      Cups          Water
   3      Tablespoons   White Vinegar
     1/2  Cup           Packed Brown Sugar
   3      Tablespoons   Apple Jelly
     1/4  Cup           La Choy Soy Sauce
                        Cornstarch/Water Paste To Thicken

Preparation:

Sweet and Sour Sauce: In a saucepan, mix water, white vinegar, brown sugar, apple jelly and soy sauce. Heat until almost boiling, melting sugar and jelly and add the amount desired of a mixture of cornstarch and cold water to thicken the sauce to the consistency you want (for dipping eggrolls, it needs to be thick). Prepare chicken and vegetables as directed above. Prepare marinade by mixing all ingredients well with a fork. Put chicken pieces in a large bowl, pour marinade over and mix well to coat all the chicken pieces. Let sit for at least 20 minutes. While waiting, make the sweet and sour sauce and let simmer, stirring frequently, keeping it warm. In a wok or large frying pan, heat oil until hot. Add cashew nuts and quick fry for 30 seconds. Remove from oil and set aside to drain (try not to leave any nut pieces in the oil). Stir chicken and marinade, making sure all pieces are coated. Quick fry chicken in the hot oil until pieces turn white. Remove and drain chicken and set aside. Remove all oil from the pan except 3 Tbsp. of oil. Reheat oil and add vegetables. Stir fry until the onions turn clear of color. Return chicken to pan with vegetables. Mix all well. Add seasoning mixture and mix all well again. Remove from heat and stir in cashews. Serve with eggrolls and fried rice. Spoon the sweet and sour sauce over the chicken or use the sauce for your eggroll dip or both. On the side, your guests get to choose. It is really wonderful either way.