Chicken Cashew and Red Pepper Stir Fry - quick easy like a chinese takeout meal!
Love getting the myrecipe.com emails--this one arrived April 29th and was a May 2009 Cooking Light recipe. I realized I had all the ingredients --in fact my red bell pepper was looking sad and needed to be used ASAP --it was really really delish and quick and easy. Because I made it at the lake --the first shot is of my plastic container with all the sauce ingredients mixed for travel. Enjoy! (yes I was bad and served it over white rice--but brown or rice pilaf or wild rice mix would have been perfect)
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 (I used 2 Chicken Breasts sliced thin)
1/2 cup coarsely chopped unsalted cashews (oops just saw coarsely chopped--mine were whole)
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
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. (yep that's the leftover container )
2. Combine remaining 2 3/4 teaspoons cornstarch, remaining 1 tablespoon soy sauce, and chicken in a medium bowl; toss well to coat. Put aside.
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.
Serve over rice.
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 (I used 2 Chicken Breasts sliced thin)
1/2 cup coarsely chopped unsalted cashews (oops just saw coarsely chopped--mine were whole)
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
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. (yep that's the leftover container )
2. Combine remaining 2 3/4 teaspoons cornstarch, remaining 1 tablespoon soy sauce, and chicken in a medium bowl; toss well to coat. Put aside.
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.
Serve over rice.
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