| Recipe Ingredients: |
| 10 |
ounces boneless chicken breasts, cut into 1x1/2 inch pieces |
| 1 |
tablespoon cornstarch |
| 1 |
tablespoon dry white wine |
| 1 |
tablespoon reduced-sodium 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 or green bell pepper, cut into strips |
| 1 |
can (6 ounces) sliced water chestnuts, rinsed and drained |
| 2 |
tablespoons hoisin sauce |
| 2 |
cups hot cooked white rice |
| 1/4 |
cup Roasted Cashews |
Cooking Directions: |
| 1. |
Place chicken in large resealable plastic 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, pepper and water chestnuts; stir-fry 3 minutes or until vegetables are crisp-tender and chicken is no longer pink in center. Stir in hoisin sauce; cook and stir 1 minute or until heated through.
|
| 3. |
Serve chicken and vegetables over rice. Top servings evenly with Roasted Cashews. Serve immediately.
|
