CHICKEN WITH SNOW PEAS AND CASHEWS

2 cloves garlic, minced
2 tablespoons corn starch
1 tablespoon soy sauce
1 tablespoon dry sherry
1 teaspoon hoisin sauce
1 whole chicken breast, skinned, boned and cut into 1 inch pieces
2 tablespoons vegetable oil
1/2 pound fresh snow peas, trimmed with strings removed
1 (8 ounce) can sliced water chestnuts, drained
1/2 cup chicken broth or bouillon
1/2 cup cashews

In bowl, combine garlic, corn starch, soy sauce, sherry, and hoisin sauce. Stir to blend. Add chicken and stir to coat. Marinate 15 minutes.

Preheat oil in electric wok to 375 degrees F. Add chicken mixture and stir-fry until opaque (about 5 minutes). Push up side of Wok.

Add snow peas and water chestnuts. Stir-fry for 2 minutes.

Add broth and combine all ingredients, stirring until slightly thickened.

Garnish with cashews. Reduce heat to warm for serving.

Servings: 3-4
Source: West Bend