Chicken Cashews And Red Pepper Stir Fry
This dish balances salty, sweet, tangy and spicy ingredients. It is truly wonderful! :) recipe is from barbara lauterbach, cooking light magazine, april 2009 edition. She suggests that it be served alongside a quick rice pilaf. Cook a 10 oz package frozen white rice (such as birds eye steamfresh) according to package directions. We had rice already made since there is white rice always around!! Combine cooked rice, 2 tablespoons drained chopped water chestnuts, 1/2 teaspoon crushed red pepper flakes, 1/4 teaspoon salt (or perhaps one of mrs dash's 13 choices) and 1/4 teaspoon freshly ground black pepper and a sprinkling of chopped green onions. make sure you have it all chopped and ready so that cooking it will be a breeze. ;)
Steps
Combine 1 teaspoon cornstarch , 1 tablespoon soy sauce , and dry sherry , rice vinegar , the sugar or splenda , & 1 / 2 tablespoon garlic & red chile paste in a small bowl.
Stir with a whisk.
Combine remaining 2 3 / 4 teaspoons cornstarch , remaining 1 tablespoon soy sauce , and chicken in a medium bowl.
Toss well 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.
Saut 2 minutes or until lightly browned.
Remove chicken from pan.
Place in a bowl.
Add bell pepper to pan.
Saut 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 package frozen white rice according to package directions.
Combine cooked rice , 2 tablespo.
Ingredients
cornstarch, low sodium soy sauce, dry sherry, rice wine vinegar, sugar, hot pepper sauce, chicken breast tenders, unsalted cashews, canola oil, red bell peppers, garlic, fresh ginger, green onions