Title: Chicken with Cashews and Snow Peas
Categories: Chinese, Entree, Poultry, Low-fat
Yield: 4 Servings

2 Boned and skinned chicken
-breast halves
4 Garlic cloves; crushed
1 1/3 tb Ginger root; minced
2 tb Sesame oil
4 tb Soy sauce; Tamari
1 lb Snow peas
6 tb Oil
1 c Cashews
1/4 c Chicken broth; or water
2 tb Cornstarch

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 on
Jul 13, 1997