Asian Cashew Chicken Recipe

4

Ingredients

1-1/3 cups uncooked regular long-grain white rice
2-2/3 cups water
10 frozen fully cooked breaded chicken breast strips, each cut diagonally into thirds
1/4 cup cashew pieces
2 tsp. oil
1 (9 oz.) pkg. frozen sugar snap peas in a pouch
1 (8 oz.) can whole water chestnuts, drained, quartered
1 (8 oz.) can sliced bamboo shoots, drained
1 cup chicken broth
2 T. teriyaki sauce
2 T. hoisin sauce
1 T. cornstarch

Preparation

Step 1

Cook rice in water as directed on package

Meanwhile, heat oven to 400. Place chicken in single layer on ungreased cookie sheet. Bake 10 to 15 minutes or until crisp and thoroughly heated, adding cashews to cookie sheet during last 3 minutes of baking time.

Heat oil in large skillet over medium-high heat until hot. add sugar snap peas; cook and stir 3 minutes or until crisp-tender. Stir in water chestnuts and bamboo shoots.

In small bowl, combine croth, teriyaki sauce, hoisin sauce and cornstarch; blend well. Add to vegetables; cook until mixture thickens, stirring occasionally. Fold in cooked chicken; sprinkle with cashews. Serve over rice.