Wok

3 Whole Chicken Breasts, Cut Into Strips
3 - 4 Cups Broccoli Florets
1/2 Cup Cashews (Optional)
2 Tbs. Sesame Oil
2 Tbs. Canola or Vegetable Oil
1 1/2 - 2 Tbs. Corn Starch
1/4 Cup water

Marinade:
1/2 Cup Soy Sauce
1/2 Cup Teriyaki Sauce
1 1/2 Oz Whiskey (Scotch Preferred)
1 Tbs. Lemon Juice

Mix marinade ingredients. Add chicken strips and marinade for 1/2 to 1 hour. Cut broccoli into bite size chucks. Heat oil in Wok and quickly stir fry broccoli until it is deep green; remove from pan. Strain marinade from chicken and reserve. Stir fry chicken until golden in 2 Tbs. of marinade. Add broccoli and cook a minute or two. Remove from pan and place in serving dish. Mix cornstarch in 1/4 cup water, until smooth. Add remainder of marinade and heat until hot.  Add cornstarch and stir rapidly until thickened. Remove from heat and pour over chicken. Serve with rice.