Cashew Chicken

By Tamipri

Ingredients

• 3 Tb. soy, divided
• 1 Tb. chicken broth
• 3/4 tsp. sesame oil, divided
• 1 lb. chicken breast, cubed
• 1 Tb. cornstarch
• 1/3 c. chicken broth
• 1 Tb. sugar
• 1 Tb. rice wine vinegar
• 1 Tb. hoisin sauce
• 1/2 tsp. minced gingerroot
• 1/4 tsp. salt
• 2 tsp. canola oil, divided
• 1 1/2 c. fresh snow peas
• 2 medium carrots, julienned
• 1 can water chestnuts, drained
• 1/4 c. unsalted cashews, toasted
• Hot cooked rice, optional

Preparation

Step 1

In a large ziploc, combine 2 Tb. soy, 1 Tb. broth and 1/2 tsp. sesame oil; add the chicken. Seal bag and turn to coat. Refrigerate 30 minutes. In a small bowl, combine cornstarch and broth until smooth. Stir in sugar, vinegar, hoisin, ginger, salt, and remaining soy and sesame oil; set aside. Drain chicken and discard marinade. In a large nonstick wok, stir-fry chicken in 1 tsp. oil until no longer pink. Remove and keep warm. In same pan, stir-fry peas and carrots in remaining oil til crisp-tender. Add water chestnuts. Return chicken to pan. Stir sauce mixture and stir into chicken mixture. Bring to a boil; cook and stir for 1 minute or til thickened. Sprinkle with cashews. Serve with rice, if desired.

1 cup=301 calories