Chicken, Cashews and Red Pepper Stir-Fry

Recipe by Manami
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READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine 1 teaspoon cornstarch, 1 tablespoon soy sauce, and dry sherry, rice vinegar, the sugar or Splenda, & 1/2 tablespoon garlic & red chile paste (or less if you choose) in a small bowl; stir with a whisk.
  • Combine remaining 2 3/4 teaspoons cornstarch, remaining 1 tablespoon soy sauce, and chicken in a medium bowl; toss well to coat.
  • Heat a large nonstick skillet over medium-high heat.
  • Add cashews to pan; cook 3 minutes or until lightly toasted, stirring frequently.
  • Remove from pan.
  • Add oil to pan, swirling to coat. Add chicken mixture to pan; sauté 2 minutes or until lightly browned.
  • Remove chicken from pan; place in a bowl.
  • Add bell pepper to pan; sauté 2 minutes, stirring occasionally.
  • Add garlic and ginger; cook 30 seconds.
  • Add chicken and cornstarch mixture to pan; cook 1 minute or until sauce is slightly thick.
  • Sprinkle with cashews and green onions.
  • QUICK RICE PILAF:
  • Cook 1 (10-ounce) package frozen white rice (such as Birds Eye SteamFresh) according to package directions. Combine cooked rice, 2 tablespoons drained chopped water chestnuts, 1/2 teaspoon crushed red pepper, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper & a sprinkling of chopped green onions!
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