Total Time
30mins
Prep 15 mins
Cook 15 mins

This is from my Rachael Ray 30 Minute Meal cookbook. Simple, quick and it tastes great too. Serve on top of Jasmine rice.

Ingredients Nutrition

Directions

  1. In a bowl combine diced chicken breast with 1 tablespoon seasme oil, garlic, rice wine, red pepper and black pepper.
  2. Set it aside for a bit.
  3. Meanwhile, heat remaining tablespoon of sesame oil in wok or large nonstick skillet over high heat until it smokes just a little bit.
  4. Add carrot and stir fry for 2 or 3 minutes.
  5. Add the coated chicken and cook for another 3 or 4 minutes, until cooked and no longer pink.
  6. Add the bell pepper and chestnuts and heat for 1 to 2 mintues.
  7. Add hoisin and toss to coat evenly.
  8. Put chicken on plate (over rice if you'd like) and top with cashews and green onions.
  9. Enjoy!

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