"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

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.

Noelle Dodge


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

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.

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