Cashew Chicken

Roasted cashews can be expensive. Try buying slivered almonds and toasting them in a toaster oven or under the broiler until golden and use them in place of the cashews.

Ingredients

4 skinless, boneless chicken breasts

2 Tbsp soy sauce

1/2 cup chicken broth

1 Tbsp cornstarch

2 Tbsp vegetable oil, divided

1 clove garlic, minced

1 medium onion, sliced

1/2 cup roasted cashews

1 cup snow peas

2 green onions thinly sliced

Directions

1. Cut chicken into thin strips about 2 inches long and set aside. Blend soy sauce, broth and cornstarch in a small bowl; set aside.

2. Heat 1 tablespoon of oil in a wok or large heavy skillet over high heat. Add chicken. Stir-fry for 3 minutes or until no longer pink. Remove from wok with slotted spoon.

3. Add remaining oil. Stir-fry garlic, onion, cashews and snow peas for 3 minutes or until snow peas are tender-crisp. Return chicken to wok.

4. Stir broth mixture into wok. Stir-fry for 2 minutes or until sauce is clear and chicken is heated through. Sprinkle with green onion slices. Serve immediately.