Cashew Chicken with Snow Peas
serves 4

Cashew Chicken with Snow Peas

A splendid combination of flavors makes this wonderful tasting and easy stir fry a favorite. A wonderful way to use fresh peas from the garden. 

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1/4 cup chopped fresh basil
3 tablespoons chopped and seeded green chilies
2 tablespoons light soy sauce
1 teaspoon rice vinegar
1 teaspoon sugar
1/2 teaspoon cornstarch
1-2 drops sesame seed oil

1-pound chicken breast, boned, skinned and cut into 1-inch pieces
1-2 teaspoons minced fresh ginger
2 tablespoons peanut oil
2 cups trimmed snow peas 
2 cups sliced mushrooms
8 ounce can drained water chestnuts, sliced
1/2 cup cashews

1. Mix the basil, chilies, soy sauce, vinegar, sugar, cornstarch and sesame seed oil in a small bow and set aside.
2. Thoroughly mix the ginger and chicken.
3. Heat a wok or large skillet over high heat. Add the peanut oil. Cook chicken and ginger stirring constantly.
4. Remove chicken when it is done, about 3-4 minutes. Keep warm and set aside.
5. Add mushrooms to hot wok or skillet stirring constantly for 2 minutes. Add snow peas cook until tender but crisp. 
6. Add water chestnuts, cashews, cooked chicken and sauce stir until warm. 

Calories 248, Fat 15.2g, Cholesterol 10.3mg, Sodium 322.6mg
Carbohydrates 20.7g, Fiber 2.9g, Sugars 5.4g, Protein 9.8g