Cashew Chicken Flavor Recipe
Ingredients:
10 oz boneless chicken breasts, cut into 1x 1 inch pieces
2 cups sliced mushrooms
1 can (6 ounces) sliced water chestnuts, rinsed and drained
6 green onions cut into 1-inch
1 red or green pepper, cut into strips
1 tablespoon cornstarch
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon garlic powder
1 tablespoon dry white wine
2 cups hot cooked white rice
2 tablespoons hoisin sauce
1/4 cup roasted cashews
1 teaspoon vegetable oil
Directions:
Place chicken in large plastic food storage bag.
Combine cornstarch, wine, soy sauce and garlic powder in small bowl until smooth.
Pour over chicken pieces. Seal bag, turn the hand. Marinate in refrigerator 1 hour.
Drain chicken, discard marinade.
Heat oil in wok or large skillet over medium heat until hot.
Add onion, sauté 1 minute.
Add chicken, sauté 2 minutes or until golden. Add mushrooms, pepper and water chestnuts,
stir-fry 3 minutes or until vegetables are crisp to tender and chicken is no longer pink in center.
Stir in hoisin sauce, stir and cook 1 minute or until hot.
Serve chicken on rice and vegetables.
Top servings evenly with toasted cashews.
Enjoy!
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