2 whole chicken breasts, skinned & boned
1/3 lb. snow peas
2 tbsp. peanut or vegetable oil
1 can sliced water chestnuts
12 oz. thin spaghetti
3 green onions, chopped (including green part)

SAUCE INGREDIENTS:

2 tbsp. soy sauce
1 tbsp. plus 1 tsp. sesame oil (Chinese section)
2 tbsp. peanut or veg. oil
2 tbsp. dry sherry
1/4 tsp. hot red pepper oil
1/2 tsp. sugar
2 tbsp. peanut butter

Combine in blender or shake in covered jar until blended. Set aside.

Slice each chicken breast into 1 1/2 x 8 inch slices. Set aside. Snap off top of each snow pea toward side where peas are attached. Pull down side of pod to remove string, cut in half crosswise. Set aside.

Heat oil in wok or skillet. Swirl around. Stir fry chicken strips 3 minutes. Add snow peas and water chestnuts. Stir fry 1 minute. Remove chicken, etc. from wok and place in large bowl. Cook spaghetti according to directions. Drain and add to chicken. Add scallions. Toss with sauce. Serves 6.