Ingredients
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3 3/4
-
2
-
2
-
1
-
3/4
-
1/2
-
1
-
1/2
-
2
-
2
-
-
-
-
-
Directions
Chicken, Cashews and Red Pepper Stir-Fry, This dish balances salty, sweet, tangy and spicy ingredients. It is truly wonderful! 🙂 Recipe is from Barbara Lauterbach, Cooking Light Magazine, April 2009 edition. She suggests that it be served alongside a quick rice pilaf. Cook a 10 oz package frozen white rice (such as Birds Eye SteamFresh) according to package directions. We had rice already made since there is white rice always around!! Combine cooked rice, 2 Tablespoons drained chopped water chestnuts, 1/2 teaspoon crushed red pepper flakes, 1/4 teaspoon salt (or perhaps one of Mrs Dash’s 13 choices) and 1/4 teaspoon freshly ground black pepper and a sprinkling of chopped green onions. Make sure you have it all chopped and ready so that cooking it will be a breeze. ;), This was made for an enjoyable dinner! I added some onion and shredded carrot and used the chili garlic sauce. Next time I would try the Tabasco to see if that gives a bit more of a spice kick. Thanks for sharing., This dish balances salty, sweet, tangy and spicy ingredients. It is truly wonderful! 🙂 Recipe is from Barbara Lauterbach, Cooking Light Magazine, April 2009 edition. She suggests that it be served alongside a quick rice pilaf. Cook a 10 oz package frozen white rice (such as Birds Eye SteamFresh) according to package directions. We had rice already made since there is white rice always around!! Combine cooked rice, 2 Tablespoons drained chopped water chestnuts, 1/2 teaspoon crushed red pepper flakes, 1/4 teaspoon salt (or perhaps one of Mrs Dash’s 13 choices) and 1/4 teaspoon freshly ground black pepper and a sprinkling of chopped green onions. Make sure you have it all chopped and ready so that cooking it will be a breeze. 😉
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Steps
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1
Done
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Combine 1 Teaspoon Cornstarch, 1 Tablespoon Soy Sauce, and Dry Sherry, Rice Vinegar, the Sugar or Splenda, & 1/2 Tablespoon Garlic & Red Chile Paste (or Less If You Choose) in a Small Bowl; Stir With a Whisk. |
|
2
Done
|
Combine Remaining 2 3/4 Teaspoons Cornstarch, Remaining 1 Tablespoon Soy Sauce, and Chicken in a Medium Bowl; Toss Well to Coat. |
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3
Done
|
Heat a Large Nonstick Skillet Over Medium-High Heat. |
|
4
Done
|
Add Cashews to Pan; Cook 3 Minutes or Until Lightly Toasted, Stirring Frequently. |
|
5
Done
|
Remove from Pan. |
|
6
Done
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Add Oil to Pan, Swirling to Coat. Add Chicken Mixture to Pan; Saut 2 Minutes or Until Lightly Browned. |
|
7
Done
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Remove Chicken from Pan; Place in a Bowl. |
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8
Done
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Add Bell Pepper to Pan; Saut 2 Minutes, Stirring Occasionally. |
|
9
Done
|
Add Garlic and Ginger; Cook 30 Seconds. |
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10
Done
|
Add Chicken and Cornstarch Mixture to Pan; Cook 1 Minute or Until Sauce Is Slightly Thick. |
