Cashew Chicken

Thai
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Ingredients

  • 10 ounces boneless skinless chicken breasts, cut into 1 x 1/2" pieces
  • 1 Tbsp cornstarch
  • 1 Tbsp dry white wine
  • 1 Tbsp soy sauce
  • 1/2 teaspoon garlic powder
  • 1 teaspoon vegetable oil
  • 6 green onions, cut into 1 inch pieces
  • 2 cups sliced mushrooms
  • 1 red bell pepper, thinly sliced
  • 1 can sliced water chestnuts, rinsed and drained
  • 2 Tbsp hoisin sauce
  • 2 cups hot, cooked white rice
  • 1/4 cup roasted cashews

Instructions

1

Place chicken in large resealable plastic food storage bag. Comine cornstarch, wine, soy sauce and garlic powder in small bowl; whisk until well blended. Pour over chicken pieces, seal bag; toss to coat. Marinate in refrigerator 1 hour. Drian chicken a

2

Heat oil in wok until hot. Add onions; stir fry 1 minute. Add chicken; stir fry 2 minutes or until browned.

3

Add mushrooms, pepper and water chestnuts; stir fry 3 minutes or until vegetables are crisp tender and chicken is no longer pink in center.

4

Stir in hoisin sauce; cook and stir 1 minute or until heated through

5

Top each serving with cashews.

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Apr 2005 Added