Cashew Chicken

10 ounces boneless skinless chicken breast cut u=into 1 x 1/2 inch pieces
1 tablespoon cornstarch
1 tablespoon reduced sodium soy sauce
1 garlic clove
1 teaspoon vegetable oil
6 green onions. cut into 1 inch pieces
2 cups sliced mushrooms
1 red or green pepper cut into strips
1 can ( 6 oz) water chestnuts, rinsed and drained
2 cups hot cooked rice
1/4 cup cashews, toasted

1. Place chicken in large resealable food storage bag. Blens cornstarch, soy sauce, and crushed garlic ( or use garlic powder) in small bowl until smooth. Pour over chicken pieces. seal Bag toss to coat. Marinate in fridge for 1 hour. Drain chicken , discard marinade.
2. Heat Oil in wok or latge non stick skillet over medium-high heat until hot. Add Onions, stir fry for 1 min. Add chicken. Strifry 2 min or until browned. Add mushrooms, pepper, and water chestnuts. Stir fry 3 min or until veg's are crisp tender and chicken is cooked through
3. Serve chicken and vegetables over rice. Top servings evenly with cashews. Serve Immediately.
Note I also sometimes add snow peas and baby corn to this as well.


Number of Servings: 4

Recipe submitted by SparkPeople user PALYWO.