Chicken with Snow Peas and Cashews

• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon dry sherry
• 2 tablespoons cornstarch
• 1 teaspoon hoisin sauce
• 1 whole chicken breast, skinned, boned and cut into 1 inch pieces
• 2 tablespoons vegetable oil
• ½ pound fresh snow peas, trimmed with strings removed
• 1 8–ounce can sliced water chestnuts, drained
• ½ cup chicken broth or bouillon
• ½ cup cashews

1. In bowl, combine garlic, soy sauce, corn starch and hoi sin sauce. Stir to blend. Add chicken and stir to coat. Marinate 15 minutes.
2. Preheat oil in Wok to 375°F/190.5°C. Add chicken mixture and stir-fry until opaque (about 5 minutes). Push up side of Wok.
3. 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.

Serves 3-4.