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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This is from my Rachael Ray 30 Minute Meal cookbook. Simple, quick and it tastes great too. Serve on top of Jasmine rice. Ingredients:
1 lb boneless skinless chicken breast, diced |
2 tablespoons sesame oil |
2 garlic cloves, minced and mashed |
2 tablespoons rice wine or 2 tablespoons rice vinegar |
1/4 teaspoon crushed red pepper flakes |
1 large carrot, peeled and diced into small cubes |
1 red bell pepper, seeded and diced |
1 (7 ounce) can sliced water chestnuts, drained and coarsely chopped |
4 tablespoons hoisin sauce |
1/4 cup unsalted cashews |
3 green onions, thinly sliced on the angle |
black pepper |
Directions:
1. In a bowl combine diced chicken breast with 1 tablespoon seasme oil, garlic, rice wine, red pepper and black pepper.
2. Set it aside for a bit.
3. Meanwhile, heat remaining tablespoon of sesame oil in wok or large nonstick skillet over high heat until it smokes just a little bit.
4. Add carrot and stir fry for 2 or 3 minutes.
5. Add the coated chicken and cook for another 3 or 4 minutes, until cooked and no longer pink.
6. Add the bell pepper and chestnuts and heat for 1 to 2 mintues.
7. Add hoisin and toss to coat evenly.
8. Put chicken on plate (over rice if you'd like) and top with cashews and green onions.
9. Enjoy!
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