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id
626
Name
Chicken, Cashew and Red Pepper Stir Fry
Main Dish Category
Main Dish
Secondary Dish Category
Poultry,
Main Ingredient
Chicken
Other Ingredient
Red Peppers
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
Cooking Type
StoveTop
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.
Origin
Cooking Light, April 2009
Image