Chicken with Cashews and Snow Peas

Title:
Chicken with Cashews and Snow Peas

Yield:
4 Servings

Categories:
Chinese,
Entree,
Poultry,
Low-Fat




Ingredients:





     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