| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Chinese, Entree, Poultry, Low-fat | 4 | Servings |
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 |
INSTRUCTIONS
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@concentric.net> on Jul 13, 1997
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