Chicken, Cashew, and Red Pepper Stir-fry

By sheilaolim

This dish balances salty, sweet, tangy, and spicy ingredients. Spoon it alongside a quick rice pilaf.

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.

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

Details

Servings 4

Preparation

Step 1

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.