Chicken with cashews and snow peas

4 Servings

Ingredients

Quantity Ingredient
2 Boned and skinned chicken breast halves
4 Garlic cloves; crushed
1⅓ tablespoon Ginger root; minced
2 tablespoons Sesame oil
4 tablespoons Soy sauce; Tamari
1 pounds Snow peas
6 tablespoons Oil
1 cup Cashews
¼ cup Chicken broth; or water
2 tablespoons Cornstarch

Directions

Cut the chicken into small, bite-sized pieces. In a small bowl, combine the garlic (pushed through a garlic press), ginger, sesame oil and tamari. Stir the chicken into this marinade, and set aside. Break the stem ends off the snow peas. Place the oil in a wok or large skillet, and, when it is hot, stir in the cashews. Cook just for a couple of minutes, until the nuts are golden. Remove with a slotted spoon, and set them aside in a serving dish.

Stir-fry the snow peas in the oil about two minutes, just until they have turned bright green. Add to the cashews in the serving dish. Stir-fry the marinated chicken in the oil just until it is opaque throughout, about 5 minutes. Dissolve the cornstarch in chicken broth and add to the pan along with the snow peas and cashews. Cook and stir just until thickened and hot through. Source: The 20-Minute Natural Foods Cookbook, printed in Prevention Magazine, 8/82. Revised by Linda Shogren, 5/97 Posted to MC-Recipe Digest V1 #670 by hurlbert <hurlbert@...> on Jul 13, 1997

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