3/4 lb. boneless, skinless chicken breasts, thinly sliced
1 tbsp. teriyaki sauce
1 tsp. cornstarch

Sauce:

3 tbsp. teriyaki sauce
1/2 tsp. hot pepper sauce
3 tbsp. vegetable oil, divided
1 clove garlic, minced
4 oz. snow peas, trimmed
2 tsp. cornstarch, mixed with 1 tbsp. water
1 (11 oz.) can mandarin orange segments, drained
1/2 c. roasted unsalted cashews

Combine chicken, 1 tablespoon teriyaki sauce and 1 teaspoon cornstarch in small bowl; set aside. Blend sauce ingredients; set aside. Heat wok or large skillet over high heat until hot. Add 2 tablespoons oil; swirl to coat sides. Add chicken and garlic and stir-fry 2 minutes; remove. Heat remaining 1 tablespoon oil in same wok. Add snow peas; stir-fry 1 minute or until crisp-tender. Sprinkle with water, if necessary. Return chicken with sauce mixture. Add cornstarch mixture; cook, stirring, until sauce thickens. Gently stir in orange segments and coat with sauce. Just before serving, sprinkle with cashews.

Makes 4 servings.