Chicken, Cashew, and Red Pepper Stir-Fry
This Chicken, Cashew, and Red Pepper Stir-Fry balances salty, sweet, tangy, and spicy ingredients. Spoon it alongside a quick rice pilaf for the perfect meal.
Cooking Light, April 2009
You need to slice the chicken thinner than I did. I thinly sliced it, but I should have butterflied the breast before thinly slicing it. They came out to be rather large pieces of chicken in the dish. It was really good. It was really easy. I would put some more veggies in it, but it’s not necessary.
The sauce thickened really quickly. I might double it next time as there wasn’t much to flavor the rice, but it isn’t necessary. I had it for the lunch the next day and it was yummy for lunch, too. I’m pretty sure we’ll make this again, especially since Planter’s are on sale at Shoppers this week and I have a coupon. *snort*
Measuring cups and spoons
Knife
Cutting board
Large nonstick skillet
Chicken, Cashew, and Red Pepper Stir-Fry
This chicken stir-fry dish balances salty, sweet, tangy, and spicy ingredients. Spoon it alongside a quick rice pilaf for the perfect meal.
Ingredients
- 3 3/4 teaspoons cornstarch, divided
- 2 tablespoons low-sodium soy sauce, divided
- 2 teaspoons dry sherry
- 1 teaspoon rice wine vinegar
- 3/4 teaspoon sugar
- 1/2 teaspoon hot pepper sauce (such as Tabasco)
- 1 pound chicken breast tenders, cut lengthwise into thin strips
- 1/2 cup coarsely chopped unsalted cashews
- 2 tablespoons canola oil
- 2 cups julienne-cut red bell pepper (about 1 large)
- 1 teaspoon minced garlic
- 1/2 teaspoon minced peeled fresh ginger
- 3 tablespoons thinly sliced green onions
Instructions
1. Combine 1 teaspoon cornstarch, 1 tablespoon soy sauce, and next 4 ingredients (through hot pepper sauce) in a small bowl; stir with a whisk.
2. Combine remaining 2 3/4 teaspoons cornstarch, remaining 1 tablespoon soy sauce, and chicken in a medium bowl; toss well to coat.
3. 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.
4. 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.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 666Total Fat 41gSaturated Fat 7gUnsaturated Fat 34gCholesterol 53mgSodium 1328mgCarbohydrates 49gFiber 4gSugar 9gProtein 28g
I liked this one!