Cashew Chicken the Editors of Publications International, Ltd.
Makes 4 servings
|10||ounces boneless skinless chicken breasts, cut into 1X1/2-inch pieces|
|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|
- 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.
|Serving Size:||1 cup chicken and stir-fry mixture with 1/2 cup rice and 1 tablespoon cashews|
|Saturated Fat||1 g|
|Total Fat||7 g|
|Calories from Fat||23 %|
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