Labadie Recipe Database

Name Chicken, Cashew and Red Pepper Stir Fry Number of People 4 List of Ingredients 3 3/4 tsp. cornstarch, divided 2 T low-sodium soy sauce, divided 2 tsp. dry sherry 1 tsp rice wine vinegar 3/4 tsp sugar 1/2 tsp. hot pepper sauce (such as Tobasco) 1 lb. chicken breast tenders, cut lengthwise into thin strips 1/2 cup coarsely chopped unsalted cashews 2 T canola oil 2 cups julienne-cut red bell pepper (about 1 large) 1 tsp. minced garlic 1/2 tsp. minced, peeled fresh ginger 3 T thinly sliced green onions Description Combine 1 tsp. cornstarch, 1 T soy sauce, and next 4 ingredients (through hot pepper sauce) in a small bowl; stir with a whisk. Combine remaining 2 3/4 tsp. cornstarch, remaining 1 T soy sauce and chicken in a medium bowl; toss 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; saute 2 minutes or until lightly browned.  Remove chicken from pan; place in a bowl.  Add bell pepper to pan; saute 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. Serve over rice. Time 20 minutes Difficulty (1-5) 1 Notes Per serving:  324 calories, 16.6 g fat, 66 mg cholesterol, 33 mg calcium, 13.5 g carbohydrates, 350 mg sodium, 30 g protein, 2 g fiber, 2.4 mg iron Can be served with a quick rice pilaf:  Cook a 10 oz. package of frozen rice (like SteamFresh) according to package directions.  Combine with 2 T drained, chopped water chestnuts, 1/2 tsp. crushed red pepper, 1/4 tsp salt and 1/4 tsp. freshly ground black pepper. Image