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INGREDIENTS: Scaled to serve 4
• 2 lbs. boned and skinned chicken breasts
• 1 Tbl. chopped garlic
• 1/2 cup salted roasted cashews
• 1/2 cup sliced scallions, white portion only
• 1/2 cup scallion tops cut in 1" pieces
• 2 Tbl. Chinese sesame oil
• 1/4 cup peanut oil
• 1 Tbl. lemon juice
• 1 tsp. salt
• 1/2 cup chicken broth
• 1/2 cup dry sherry
• 1/2 cup sliced water chestnuts
• 1 lb. Chinese noodles or thin spaghetti
• 1/2 cup vegetable oil
PREPARATION:
• Boil Chinese noodles and drain [ Boil 5 minutes for fresh, 20 minutes for dry spaghetti.] Heat vegetable oil in a non-stick skillet or wok until hot. Divide the noodles into four portions and brown on both sides. Set these aside to drain on paper toweling. • Cube the chicken breasts into 3/4 inch cubes.
• Heat the peanut oil and sesame oil in a deep skillet or wok and add the garlic and chicken cubes and stir-fry until browned. Add cashews and the white portions of the scallions and stir fry for 30 seconds.
• Now add sthe sherry, chicken broth, waater chestnuts, salt and lemon juice and simmer for about 3 minutes. Add the scallion tops and serve over the pan fried noodles.
• Rice can be used in place of noodles if desired.

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