|Chicken broth||1⁄2 Cup (8 tbs)|
|Dry white wine||1 Tablespoon|
|Dry sherry||1 Tablespoon|
|Whole chicken breast||1 Pound, skinned boned and cubes|
|Green pepper||1 Small, cut into strips|
|Sweet red pepper||1 Small, cut into strips|
|Green onions||3 , cut into 1 inch pieces|
|Sliced bamboo shoots||1⁄2 Cup (8 tbs)|
|Pineapple chunks||1 Cup (16 tbs)|
|Cashews||1⁄2 Cup (8 tbs)|
Combine broth, white wine, sherry, sugar, and cornstarch in 2-cup glass measure.
Cook on HI, 1 1/2 to 2 minutes, or until sauce is clear, stirring once.
Combine chicken, green and red peppers, green onions, bamboo shoots, and ginger in 2-quart casserole.
Cover and cook on HI, 6 minutes.
Add pineapple, cashews, and sauce mix-ture.
Cover and cook on HI, 2 to 3 minutes,