Chicken, Cashew, and Red Pepper Stir-Fry |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This chicken stir-fry dish balances salty, sweet, tangy, and spicy ingredients. Spoon it alongside a quick rice pilaf. 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 |
Directions:
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.
5. 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.
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