Chicken, Cashew, and Red Pepper Stir-Fry

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Chicken Cashew and Red Pepper Stir-Fry recipe
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
Cutting board
Large nonstick skillet

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