Chicken and Cashews

1 tablespoon sugar
1 teaspoon cornstarch
1/3 cup water
2 tablespoons soy sauce
1 small onion, cut into wedges
1 tablespoon vegetable oil
2-3 boneless, skinless chicken breast, cut into 1/2 inch pieces
1/2 cup salted cashew halves
Hot cooked rice


In a bowl, combine the sugar, cornstarch, water and soy sauce until smooth; set aside. In a skillet, saute onion in oil until crisp-tender. Add chicken and cook until no longer pink. Stir in soy sauce mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cashews. Serve over rice.