Cashew Chicken

5 onions, cut into the size of quarters
6 green bell peppers, cut into the size of quarters
2 TBS oil
10-20 pieces boneless skinless chicken, cooked and diced
3 tsp. soy sauce
salt and pepper to taste
1/2 cup yoshida sauce
2 (10 oz each) cans of chicken gravy
1-2 cups cashews

1. Put the onions and peppers into a pan with about 2 Tbs. oil. Saute until the onions are almost clear.

2. Add big cooked diced chicken breasts. Season with soy sauce, salt and pepper, and 1/2 cup of yoshida sauce. Then add 2 cans of chicken gravy, this will hold it together.

3. Just before serving add cashews. Serve with rice.