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Cashew Chicken Recipe

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This recipe for Cashew Chicken is from The HealthWorks Rehab and Fitness Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
· 10 oz boneless skinless chicken breasts, cut into 1 x ½-inch pieces
· 1 Tbsp cornstarch
· 1 Tbsp dry white wine
· 1 Tbsp reduced-sodium soy sauce
· ½ 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
· ¼ 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 ¼ 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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