TLC Cooking "Cashew Chicken"

Cashew Chicken

Cashew Chicken

YIELD Makes 4 servings
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INGREDIENTS

10	ounces boneless skinless chicken breasts, cut into 1X1/2-inch pieces
1	tablespoon cornstarch
1	tablespoon dry white wine
1	tablespoon reduced-sodium soy sauce
1/2	teaspoon garlic powder
1	teaspoon vegetable oil
6	green onions, cut into 1-inch pieces
2	cups sliced mushrooms
1	red or green bell pepper, cut into strips
1	can (6 ounces) sliced water chestnuts, rinsed and drained
2	tablespoons hoisin sauce (optional)
2	cups hot cooked white rice
1/4	cup cashews, toasted

PREPARATION:

Place chicken in large resealable food storage bag. Blend cornstarch, wine, soy sauce and garlic powder in small bowl until smooth. Pour over chicken pieces. Seal bag; turn to coat. Marinate in refrigerator 1 hour. Drain chicken; discard marinade.
Heat oil in wok or large nonstick skillet over medium-high heat until hot. Add onions; stir-fry 1 minute. Add chicken; stir-fry 2 minutes or until browned. Add mushrooms, bell pepper and water chestnuts; stir-fry 3 minutes or until vegetables are crisp-tender and chicken is cooked through. Stir in hoisin sauce; cook and stir 1 minute or until heated through.
Serve chicken and vegetables over rice. Top servings evenly with cashews. Serve immediately.

This recipe appears in: Chinese

NUTRITIONAL INFORMATION:

Serving Size:	1 cup chicken and stir-fry mixture with 1/2 cup rice and 1 tablespoon cashews
Sodium	83 mg
Protein	18 g
Fiber	3 g
Carbohydrate	34 g
Cholesterol	36 mg
Saturated Fat	1 g
Total Fat	7 g
Calories from Fat	23 %
Calories	274

DIETARY EXCHANGE:

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