Cantonese Sweet & Sour Chicken

1 Whole chicken breast

-- skinned and boned 1 tb Cornstarch

1 tb Kikkoman Soy Sauce

1 ts Minced fresh ginger root

1 cn Mandarin orange segments

-- (11 oz.) 2/3 c Kikkoman Sweet & Sour Sauce

2 tb Vegetable oil; divided

1/2 lb Fresh snow peas; trimmed

5 Green onions & tops

-- thinly sliced 1/2 c Unsalted roasted cashews

Cut chicken into 1-inch pieces. Combine next 3 ingredients and chicken; let stand 15 minutes. Meanwhile, reserving 1/4 cup syrup, drain mandarin oranges. Blend reserved syrup with sweet & sour sauce; set aside. Heat 1 Tbsp. oil in hot wok or large skillet over medium-high heat. Add chicken and stir-fry 2 minutes; remove. Heat remaining 1 Tbsp. oil in same pan. Add snow-peas; stir-fry 1 minute. Add green onions; stir-fry 30 seconds longer. Add chicken, cashews and sweet & sour sauce mixture; cook, stirring, until all ingredients are coated in sauce. Gently stir in mandarin oranges; heat through. Source: The Art of Stir-Frying Made Easy with Kikkoman Sauces Reprinted with the permission of Kikkoman International Inc. Electronic format courtesy of Karen Mintzias