Photo by Bryan Villarin – bryanvillarinphotography.com

Thinks peanuts, and peanut butter readily comes to most American minds. In fact 52 percent of the nearly 4 million pounds of peanuts Americans consume daily is in the form of peanut butter.

Contrary to popular opinion, peanuts are legumes, not nuts. Peanuts, which can be found on store shelves year round, are sold shelled, unshelled, raw, dry-roasted or salted.

According to Jane Brody’s  “Good Food Book,” peanuts have been a favorite American snack since 1870. Peanut butter, which was developed by a St. Louis physician in 1879, is used as a cooking ingredient in cakes, cookies, icings and sauces. Whether enjoyed as a snack or cooking ingredient, peanuts are an important source for energy.

They are also an excellent source of protein, especially when combined with other protein-containing plant foods. For example, a peanut butter sandwich made with two tablespoons (the average serving size) of peanut butter contains approximately 20 percent of the recommended daily allowance for protein for the average adult.

Because of their ability to furnish the body with a higher quality protein, nutritionists have in recent years been recommending that we replace the meat on our plates with legumes such as peanuts. An excellent idea if your physique needs a nip and/or tuck in some spots.

Chicken, Cashews, and Snow Peas

Ingredients:

• 1 ½ pound boneless chicken breast
• 3 tsp cornstarch
• ½ tsp five-spice powder
• ½ tsp salt
• Oil for frying
• 1-cup cashews
• 4 tbsp vegetable oil
• 4 oz snow peas
• 1 ½ tsp finely, grated ginger root
• 1 garlic clove, crushed
• 2 tbsp sherry (optional)
• 1 tbsp soy sauce
• 1 tsp sugar
• 2 tsp cornstarch
• 2 tbsp cold water

Method

1. Cut chicken into ½-inch pieces. Dredge chicken in three teaspoons cornstarch, five-spice powder and salt. Set aside.
2. Heat oil for frying. Fry cashew nuts over medium heat until golden brown. Drain on paper towel.
3. Heat two tablespoons oil in wok and quickly stir-fry snow peas over high heat until they turn a deeper green shade, which should take about 30 seconds.
4. Add an additional 2 tablespoons oil to the wok, stir-fry grated ginger and crushed garlic for a few seconds; add chicken and continue stir-frying until the chicken is almost cooked through.
5. Mix together sherry, soy sauce, sugar, cornstarch and cold water. Add to wok; stir and heat through until liquid thickens. Remove from heat and stir in cashews and snow peas. Serve over steamed rice. Serves 6.