Cashew Chicken

A very nice Asian taste! Love cashews! Serve with a nice crisp salad.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 1 1⁄3 cups  uncooked long-grain rice (brown if you prefer)
• 1 2⁄3 cups water or 1 2⁄3 cups  chicken stock
• 2 -3  boneless skinless chicken breasts
•  hoisin sauce
•  wheat germ or   breadcrumbs
•  vegetable oil cooking spray
• 1⁄4 cup cashews, chopped in pieces
• 2  teaspoons  sesame oil (or veggie oil)
• 1⁄2 lb  snap peas
• 1 (8 ounce) can water chestnuts, drained and quartered
• 1 (8 ounce) can  sliced bamboo shoots, drained
• 1  cup chicken broth
• 2  tablespoons  teriyaki sauce
• 2  tablespoons hoisin sauce
• 1  tablespoon cornstarch
•  lemon wedge

Directions

1. Cook rice in water or stock or as directed on package.
2. Rinse chicken and dry well with paper towel.
3. Coat chicken well with hoisin sauce.
4. Roll in wheat germ or bread crumbs until well coated.
5. Spray fry pan with veggie oil.
6. Brown chicken until cooked through.
7. Cool slightly, cut into bite size pieces.
8. Spread cut chicken pieces on ungreased cookie sheet, bake at 400 degrees for 10-15 minutes until crisp.
9. Add cashews to cookie sheet for the last 3 minutes of baking time.
10. Set aside and keep warm.
11. In a small bowl, whisk together broth, teriyaki sauce, hoisin sauce and cornstarch, until well blended, set aside.
12. Heat sesame oil in large fry pan over medium high heat until hot but not smoking.
13. Add snap peas, cook and stir for 3 minutes until tender-crisp, stir in water chestnuts and bamboo shoots.
14. Add sauce mixture to veggies, cook until mixture boils and thickens, stirring often.
15. Fold in chicken, sprinkle with cashews.
16. Serve at once over hot rice, Garnish with lemon wedges.
17. To speed up the process, frozen cooked breaded chicken nuggets (10-12 cut in half) can be used in place of the chicken breasts.
18. Start by placing nuggets in oven on cookie sheet at 400°F, etc--the taste will be different, not as Asian.