Our first recipe!

Here is an excellent recipe provided by Sister Joan Hawkins.

Low-Fat Cashew Chicken (Oriental Dish)

Easy and fabulous! Taken out of a Cooking Lite Magazine.
20 min 20 min prep

SERVES 4

1 lb boneless chicken breast, cubed (or cut into strips)
2 teaspoons fresh minced ginger (or 1/2 tsp. ground, but fresh tastes better in this recipe)
1 tablespoon peanut oil
1 medium red pepper, cut into thin strips
1/3 cup teriyaki sauce
1 tablespoon cornstarch
1/3 cup roasted cashews (or other nuts, if preferred)
Toss chicken and ginger together in a med. bowl.
Heat wok or large skillet over med-high heat. Add oil and heat until oil is hot. Add chicken and stir-fry 2 minutes. Add red pepper and continue to cook and stir 4 more minutes. Whisk cornstarch into teriyaki sauce. Add to meat mixture, and cook and stir until thick and bubbly. Stir in cashews and cook just to heat through.
Serve with white rice.