3/4 lb Chicken breasts
-skinned and boned
Freshly ground pepper
1/2 lb Snow peas
3 Garlic cloves
1/2 c Salted roasted cashews
1/2 c Water
1. Cut the chicken into thin strips and season with pepper. Remove
stems and
strings from the snow peas and cut them in half diagonally if they
are very large. Finely chop the garlic.
2. Heat 2 tablespoons of the oil in a wok or large frying pan. Over
high heat
add the chicken and stir-fry until just cooled through, 2 to 3
minutes. Remove
to a plate.
3. Add the remaining 1 tablespoon of oil to the wok and stir-fry the
snow peas over high heat for 1 minute. Reduce the heat to medium. Add
the garlic and cashews and cook, stirring, for 1 minute.
4. Return the chicken to the pan, add 1/2 cup water and simmer until
heated through, about 1 minute.
The 5 in 10 Chicken Breast Cookbook
5 Ingredients in 10 Minutes or Less
by Melanie Barnard and Brooke Dojny
ISBN 0-688-12689-8
