Chicken with Snow Peas and Cashews

4 boneless, skinless chicken breast halves, cut into 1-inch pieces
3 garlic cloves, minced
1 tbsp. dry cooking sherry
1 tbsp. soy sauce
2 tbsp. cornstarch
1 tbsp. hoisin sauce
2 tbsp. peanut oil
1/2 cup carrots, sliced diagonally
3/4 cup celery, sliced diagonally
1/2 cup chicken broth
1 1/2 cups snow peas, strings removed
1/2 cup sliced water chestnuts
1/3 cup salted cashews
4 cups cooked white rice

In a medium bowl, combine garlic, sherry, soy sauce, cornstarch and hoisin sauce. Add chicken, cover, and refrigerate for 30 minutes.

Heat oil in wok. Add chicken and marinade and stir-fry for 2 to 3 minutes or until chicken is just firm.

Add carrots; stir-fry 1 minute. Add celery, stir-fry 1 minute. Add chicken broth, and cook for 2 minutes. Then, add snow peas and water chestnuts and stir-fry for 1 minute. Add cashews and serve over cooked rice.

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Terri's Country Corner
Last Updated September 20, 1998 by Terri
terriscorner@geocities.com

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