Cashew Chicken Photo
Cashew Chicken
Yield: Makes 4 servings
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:
1.
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.

2.
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.

3.
Serve chicken and vegetables over rice. Top servings evenly with cashews. Serve immediately.



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:
Starch 1-1/2
Fat 1/2
Meat 2
Vegetable 1-1/2


This recipe appears in: Chinese


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