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4 halves skinless boneless chicken breast -- cut in pcs
1 1/2 tablespoons corn starch
1 tablespoon soy sauce
3 tablespoons peanut oil
1 medium green pepper -- thinly sliced
4 medium mushroom -- sliced
1/2 lb snow peas ` -- cut in half
1/2 cup cashews or peanuts
1/4 teaspoon ground ginger
1/4 teaspoon cayenne pepper
SAUCE:
6 tablespoons soy sauce
3 tablespoons white wine (or apple juice)
1 1/2 tablespoons cider vinegar
3 tablespoons brown sugar
1 tablespoon cornstarch
1 tablespoon oi
In a large bowl combine chicken with cornstarch and soy sauce, stir well and
let sit at least 5 minutes. Clean,cut and prepare all ingredients ahead of
time, including sauce mixture (recipe follows). In a large frying pan or wok
over medium-high heat, heat oil, add chicken and quickly stir-fry until done,
2-3 minutes. Remove chicken from pan and set aside on a plate. Add sliced
green pepper and mushrooms to pan and stir-fry 2 minutes. Add pea pods
and nuts, stir fry 2 more minutes and add ginger and cayenne. Return chicken
to pan with vegetables, add sauce and stir. Cover skillet and cook 5 minutes
over medium heat. Serve over boiled white rice. Makes 4-6 servings.
SAUCE: In a small bowl combine all ingredients and mix thoroughly.
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