Chicken, Red Pepper and Cashew Stirfry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
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
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.
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.
Number of Servings: 4
Recipe submitted by SparkPeople user TWINMOMMY1120.
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.
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.
Number of Servings: 4
Recipe submitted by SparkPeople user TWINMOMMY1120.
Nutritional Info Amount Per Serving
- Calories: 370.0
- Total Fat: 12.5 g
- Cholesterol: 55.0 mg
- Sodium: 881.8 mg
- Total Carbs: 36.1 g
- Dietary Fiber: 1.4 g
- Protein: 26.6 g
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