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Sherrie's Hot & Spicy Cashew Chicken 8 Chicken breasts pounded to tenderize and cubed 1 teaspoon Salt 3 Green peppers cut 1 small can of sliced bamboo shoots (cut them into match sticks) 1 tsp minced Garlic 2 tbsp rice wine vinegar 1/2 cup cashews Sauce: Mix and set aside 2 tablespoon Soy sauce 1 tablespoon Soybean paste 1 tablespoon Sugar Substitute 2 tablespoon Rice wine vinegar 1/2 teaspoon Salt Preheat non stick pan. Cook chicken in a little sesame oil and minced garlic. When the chicken is no longer pink, add the bamboo shoots and the green pepper to chicken. Cook for a minute or two. Sprinkle the rice wine vinegar over the chicken mixture and cook another minute. Add nuts and cook another minute. Pour sauce over the contents of wok and cook until heated through. 8 Servings @ 4.2 carbs per servings This recipe was donated by Sherrie Engler at Headed-West.com