2 c. snow peas
2/3 c. cold water
2 tbsp. soy sauce
2 tsp. cornstarch
1/2 tsp. instant chicken bouillon

In a small bowl combine all but peas. Wash peas. 2 cloves garlic, minced 1 tsp. grated ginger root 2 carrots, thin bias sliced 3 green onions, sliced

Heat wok over high heat and add cooking oil (use more oil if necessary). Add garlic and ginger root. Stir fry 30 seconds. Add carrots and stir fry 2 minutes. Add green onions and stir fry 1 minute. Remove vegetable mixture. 3 skinless boneless chicken breasts, cubed 1/2 c. cashews Cooked rice

Add oil and chicken to the wok and stir fry 2 to 3 minutes. Push chicken to edge of wok and stir cornstarch mixture in center of wok. Cook until the mixture thickens and is bubbly. Return vegetable mixture to wok and add snow peas. Add cashews. Cook 2 minutes. Serve over hot rice.