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Cashew Chicken Recipe

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This recipe for Cashew Chicken, by , is from The HealthWorks Rehab and Fitness Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Noelle Dodge
Added: Tuesday, May 15, 2007

Category:
Category:

Ingredients:  
Ingredients:  
10 oz boneless skinless chicken breasts, cut into 1 x -inch pieces
1 Tbsp cornstarch
1 Tbsp dry white wine
1 Tbsp reduced-sodium soy sauce
tsp garlic powder
1 tsp vegetable oil
6 green onions, cut into 1-inch pieces
2 cups sliced mushrooms
1 red or green bell pepper, cut into strips
1 can (6 oz) sliced water chestnuts, rinsed and drained
2 Tbsp hoison sauce (optional)
2 cups hot cooked brown rice
cup cashews, toasted

Directions:
Directions:
1. Place chicken in large re-sealable food storage bag. Blend cornstarch, wine, soy sauce and garlic powder in small bowl until smooth. Pour over chicken pieces. Seal bag; turn to coat. Marinate in refrigerator 1 hour. Drain chicken; discard marinade.
2. Heat oil in wok or large nonstick skillet over medium-high heat until hot. Add onions; stir-fry 1 minute. Add chicken; stir-fry 2 minutes or until browned. Add mushrooms, bell pepper and water chestnuts; stir-fry 3 minutes or until vegetables are crisp-tender and chicken is cooked through. Stir in hoisin sauce; cook and stir 1 minute or until heated through.
3. Serve chicken and vegetables over brown rice. Sprinkle cashews evenly over servings. Serve immediately. One serving is chicken and vegetable mixture with 1/2 cup brown rice and 1 tablespoon cashews.

Number Of Servings:
Number Of Servings:
4

 

 

 

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