Chicken, Cashew, and Red Pepper Stir-Fry

This dish balances salty, sweet, tangy, and spicy ingredients. Spoon it alongside a quick rice pilaf. Calories:324 Fat:16.6g (sat 2.5g,mono 9.2g,poly 3.8g) Protein:30g Carbohydrate:13.5g Fiber:2g Cholesterol:66mg Iron:2.4mg Sodium:350mg Calcium:33mg

Chicken, Cashew, and Red Pepper Stir-Fry

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • teaspoons cornstarch, divided

  • 2

    tablespoons low-sodium soy sauce, divided

  • 2

    teaspoons dry sherry

  • 1

    teaspoon rice wine vinegar

  • ¾

    teaspoon sugar

  • ½

    teaspoon hot pepper sauce (such as Tabasco)

  • 1

    pound chicken breast tenders, cut lengthwise into thin strips

  • ½

    cup coarsely chopped unsalted cashews

  • 2

    tablespoons canola oil

  • 2

    cups julienne-cut red bell pepper (about 1 large)

  • 1

    teaspoon minced garlic

  • ½

    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. 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.


Nutrition

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