Cashew Chicken(From France)

• 2 boneless chicken breasts, split
• 4 scallions
• 1/2 lb. fresh Chinese snow peas or 2 pkg. frozen snow peas, partially thawed
• 1/4 c. tamari or soy sauce
• 1/2 tsp. sugar
• peanut oil (for cooking)
• 1 tsp. sesame seed
• 1/2 lb. fresh mushrooms or 8 oz. can
• 1 (4 oz.) can water chestnuts
• 2 Tbsp. cornstarch
• 1/2 tsp. salt
• 1 (4 oz.) pkg. cashews
• 1 c. chicken stock (canned is fine)
• hot cooked rice

1. Slice chicken breasts into 1/4-inch pieces.
2. Set aside.
3. Wash and slice fresh mushrooms or drain and slice canned mushrooms. Set aside.
4. Wash scallions; slice white part into 1/4-inch slices. Cut green part into 1-inch lengths.
5. Slash both ends several times, making small fans.
6. Set aside.
7. Drain water chestnuts and slice.
8. Set aside.
9. Wash snow peas.
10. If fresh, this will already be done.
11. Mix tamari with cornstarch, sugar and salt.
12. Set aside.

chicken breasts, scallions, fresh chinese snow peas, soy sauce, sugar, peanut oil, sesame seed, fresh mushrooms, water chestnuts, cornstarch, salt, cashews, chicken, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=861517 (may not work)