Cashew Chicken

2 1/2 Tbsp./ 40 ml Watkins Ginger-Garlic Liquid Spice, divided
1 Tbsp. / 15 ml Watkins Hot Honey Soy Sauce
3/4 Lb./ 340 g Skinless, Boneless Chicken Breast, cut into 1/8 inch / 3 mm strips
3 Cups / 750 ml Broccoli Florets
1 Cup / 250 ml Snow Pea Pods, cut in half
1 1/2 Cups / 375 ml Water
2 Tbsp. / 30 ml Cornstarch
1/4 Cup / 60 ml Watkins Chicken Soup Base
1 Cup / 250 ml Sliced Radishes
1/2 Cup / 125 ml Lightly Salted Cashews
4 Cups / 1 liter Hot Cooked rice

Combine 1 Tbsp. / 15 ml liquid spice and soy sauce; mix well. Add chicken strips; stir to coat well. Heat remaining 1 1/2 Tbsp. / 25 ml of liquid spice in wok or large nonstick skillet over high heat. Stir-fry broccoli 1 minute. Add snow peas; stir-fry 3 minutes or until vegetables are crisp-tender. Remove to plate. In same skillet, stir-fry chicken until lightly browned. Combine water, cornstarch and soup base; mix well. Stir into browned chicken; reduce heat to low. Cover and simmer 5 minutes or, stirring occasionally. Return cooked vegetables to skillet; add radishes and cashews. Cook just enough to heat through. serve over hot cooked rice.

Nutritional Information:
Per Serving: Calories-600, Protein-32g, Carbohydrates-77g, Sodium-840mg, Fat-18g, Saturated Fat-3g, Cholesterol-54mg, Dietary Fiber-5g

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