2 tablespoons peanut oil
1 pound boneless skinless chicken breasts, cut into thin strips
1 cup sliced green onions
1 tablespoon minced garlic
1 tablespoon cornstarch
1/2 cup soy sauce
3 tablespoons rice wine vinegar
2 tablespoons honey
1 teaspoon chili paste
4 ounces fresh snow peas trimmed
2 clementines from Spain, peeled and segmented
Directions
In a large skillet over medium high heat, heat oil until hot. Add chicken, cook stirring constantly until pan juices disappear and meat is cooked through, about 3 minutes. Remove to a bowl, cover to keep warm. To same skillet, add green onions and garlic, cook stirring constantly until crisp-tender, about 2 minutes. In a cup combine cornstarch with a cup of water, stir into skillet along with the soy sauce, vinegar, honey, and chili paste. Bring to a boil, reduce heat to medium, simmer 1 minute. Return chicken to skillet along with snow peas and clementines, heat through. Garnish with cashews if desired. Makes 4 servings. back to Cooking with Clementines
