|Skinless boneless chicken breasts||3⁄4 Pound|
|Dry sherry||1 Tablespoon|
|Soy sauce||1 Tablespoon|
|Grated ginger||1 Teaspoon|
|Broccoli flowerets||3 Cup (48 tbs)|
|Peanut oil/Vegetable oil||3 Tablespoon|
|Snow peas||1 Cup (16 tbs), cut in half|
|Water||1 1⁄2 Cup (24 tbs)|
|Noodle soup mix||100 Gram|
|Radishes||1 Cup (16 tbs), sliced|
|Roasted cashews||1⁄2 Cup (8 tbs)|
Cut chicken crosswise into 1/8 inch-wide strips.
In medium bowl, combine cornstarch, sherry, soy sauce and ginger; mix well.
Add chicken strips; stir to coat well.
In 10-inch skillet over high heat, stir-fry broccoli in 1 tablespoon of the oil 1 minute.
Add snow peas; stir-fry 3 minutes or until vegetables are tender-crisp.
Remove vegetables to plate.
In same skillet, stir-fry chicken in remaining 2 tablespoons oil until all pieces change color.
Stir in water and soup mix.
Heat to boiling, stirring constantly.
Reduce heat to low.
Cover; simmer 5 minutes or until noodles are tender, stirring occasionally.
Return cooked vegetables to skillet; add radishes and cashews.
Cook until heated through.