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Cut chicken into 1-inch pieces. Stir together sherry, next 4 ingredients, and 1/4 cup water in a small bowl. Heat a large skillet over high heat for 2 minutes. Add peanut oil, and tilt skillet to coat sides; heat 2 minutes. Add chicken, and stir-fry 2 to 3 minutes or until chicken turns white. Move chicken to perimeter of skillet. Add green pepper and cashews; stir-fry 30 seconds, and move to perimeter of skillet. Add onions, garlic, and ginger; stir-fry 1 minute, and move to perimeter of skillet. Add sherry mixture, and bring to a boil, stirring constantly. Cook 1 minute, stirring all ingredients into sauce. Serve over rice.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Record your recipes and experiments — organized cooking journal
Apple smoke flavor rub — pork chops, chicken thighs, salmon
Anise-flavored French herb — béarnaise, chicken, vinegar