Recipe - Chicken With Cashews And Snow Peas

2 Boned and skinned chicken
breast halves
4 Garlic cloves; crushed
1 1/3 tablespoon Ginger root; minced
2 tablespoon Sesame oil
4 tablespoon Soy sauce; Tamari
1 pound Snow peas
6 tablespoon Oil
1 cup Cashews
One fourth cup Chicken broth; or water
2 tablespoon Cornstarch

Cut the chicken into small, bitesized 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.
Stirfry the snow peas in the oil about two minutes, just until they have
turned bright green. Add to the cashews in the serving dish. Stirfry 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 20Minute Natural Foods Cookbook, printed in
Prevention Magazine, 8/82. Revised by Linda Shogren, 5/97

Posted to MCRecipe Digest V1 #670 by hurlbert hurlbert@concentric.net on
Jul 13, 1997