This is my most requested dish. It has been perfected over the years and cannot possibly be improved. You can serve it with or without the sweet and sour sauce. Serve the sauce on the side along with eggrolls and fried rice. I love the sauce on the chicken. Anyway, you have a dip for your eggrolls too if its on the side. I make a large wok full. You'll want left-overs! Reheat and enjoy. This serves about 8 hungry people. If you like it, you will quit inviting "hungry people" so you have some left.....Enjoy My Special Company Oriental Dinner......

Heat all sweet and sour sauce ingredients to almost boiling, melting sugar and jelly. 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. Enjoy.