A heavy wagon was being dragged along a country lane by a team of oxen. The axles groaned and creaked terribly, when the oxen turning around thus addressed the wheels, “Hey there, why do you make so much noise? We bear all the labor, and we – not you – ought to cry out!” Those complain first in our churches who have the least to do. The gift of grumbling is largely dispensed among those who have no other talents, or who keep what they have wrapped up in a napkin.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables	Cantonese	Main dish, Poultry, Stir-fry	4	Servings

INGREDIENTS

1		Whole chicken breast skinned and boned
1	tb	Cornstarch
1	tb	Kikkoman Soy Sauce
1	ts	Minced fresh ginger root
1	cn	Mandarin orange segments (11 oz.)
2/3	c	Kikkoman Sweet & Sour Sauce
2	tb	Vegetable oil; divided
1/2	lb	Fresh snow peas; trimmed
5		Green onions & tops thinly sliced
1/2	c	Unsalted roasted cashews

INSTRUCTIONS

Cut chicken into 1-inch pieces.  Combine next 3 ingredients and chicken;
let stand 15 minutes.  Meanwhile, reserving 1/4 cup syrup, drain mandarin
oranges. Blend reserved syrup with sweet & sour sauce; set aside.  Heat 1
Tbsp. oil in hot wok or large skillet over medium-high heat.  Add chicken
and stir-fry 2 minutes; remove.  Heat remaining 1 Tbsp. oil in same pan.
Add snow-peas; stir-fry 1 minute.  Add green onions; stir-fry 30 seconds
longer. Add chicken, cashews and sweet & sour sauce mixture; cook,
stirring, until all ingredients are coated in sauce.  Gently stir in
mandarin oranges; heat through.
Source: The Art of Stir-Frying Made Easy with Kikkoman Sauces
Reprinted with the permission of Kikkoman International Inc.
Electronic format courtesy of Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kikkoman.zip

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