Title: Cantonese sweet and sour chicken
 Categories: Main dish, Poultry, Stir-fry
      Yield: 4 Servings
 
      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.