Chicken, Cashew and Red Pepper Stir-Fry

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 322.8
  • Total Fat: 16.3 g
  • Cholesterol: 65.7 mg
  • Sodium: 493.5 mg
  • Total Carbs: 13.8 g
  • Dietary Fiber: 1.9 g
  • Protein: 30.1 g

View full nutritional breakdown of Chicken, Cashew and Red Pepper Stir-Fry calories by ingredient
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Number of Servings: 4


    3 3/4 tsp cornstarch, divided
    2 Tbsp low-sodium soy sauce, divided
    2 tsp dry sherry
    1 tsp rice wine vinegar
    3/4 tsp sugar
    1/2 tsp hot pepper sauce (Tabasco)
    1 lb chicken breast - cut into thin strips, lenghwise
    1/2 cup coursely chopped cashews
    2 tsp olive oil
    2 cups julienne-cut red bedd pepper (about 1 large)
    1 tsp minced garlic
    1/2 tsp minced fresh ginger
    3 tbsp thinly sliced green onions


Combine 1 tsp cornstarch, 1 tbsp soy sauce, sherry, vinegar, sugar and hot sauce in small bowl; whisk till blended.

Combine remaining constarch, soy sauce and chicken in a bowl, toss well to coat.

Heat wok or large nonstick skillet over med.-high heat. Add oil and swirl to coat pan. Add chicken to pan and saute about 2 minutes until lightly browned. Remove chicken from pan. Add bell pepper, saute 2 minutes; add garlic and ginger; cook 30 seconds. Add chicken and cornstarch mixture to pan and cook 1 minute until sauce is slightly thick. Sprinkle green onions and cashews over and stir.

Yields 4 1-cup servings.
Serve with brown rice.

Number of Servings: 4

Recipe submitted by SparkPeople user SUSANLBCONE.

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