One of my favorite Chinese recipes that my mom used to make is Kung Pao Chicken; it is delicious, full of yummy ingredients and is east to make. Serve it with white rice and try eating it with chop sticks, it is fun !

Skin, and dice 4 large chicken breasts; set aside. Chop into small bite-size pieces, 1/2 cup onion; set aside. Heat 1/2 cup oil on medium-high in wok or large skillet. Cook chicken until done, turning often. Don't let it brown. Add onion; stir constantly until onion is slightly glassy. Add some bean sprouts, green peppers and cook about 3 minutes more. Dissolve 1 tablespoons cornstarch in about 1/2 cup soy sauce. Add to wok and stir until thickened. Reduce heat to low; add about 2 tablespoons shredded ginger; stir well. Just before serving, add about 1 1/2-2 cups peanuts or Cashew nuts. Takes 10-15 minutes to cook. Add more veggies if desired.