Preparation / Directions:
Combine 1 tablespoon ginger garlic liquid spice with spicy garlic soy sauce; mix well. Add chicken strips; stir to caot well. Heat remaining 1 1/2 tablespoons ginger garlic liquid spice in 10 inch non stick skillet over high heat. Stir fry broccoli 1 minute. Add snow peas; stir fry 3 minutes or until vegetables are crisp tender. Remove to plate. In same skillet, stir fry chicken until lightly browned. Combine water, cornstarch and chicken noodle soup base; mix well. Stir into browned chickne; reduce heat to low. Cover and simmer 5 minutes or until noodles are tender, stirring occasionally. Return cooked vegetables to skillet; add radishes and cashews. Cook just until heated through.Serve over hot cooked rice. Makes 4 servings.
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