Healthy Alternative Recipes
Cashew Chicken

Ingredients

• 10 ounces boneless skinless chicken breasts, cut into 1 x 1/2 inch pieces
• 1 tbsp cornstarch
• 1 tbsp dry white wine
• 1 tbsp reduced sodium soy sauce
• ½ tsp garlic powder
• 1 tsp vegetable oil
• 6 green onions, cut into 1 inch pieces
• 2 cups sliced mushrooms
• 1 red or green bell pepper, thinly sliced
• 1 can (6 ounces) sliced water chestnuts, rinsed and drained
• 2 tbsp hoisin sauce
• 2 cups hot, cooked white rice
• ¼ cup roasted cashews
  

Method

1. Place chicken in large resealable plastic food storage bag. 
2. Combine cornstarch, wine, soy sauce and garlic powder in small bowl; whisk until well blended. 
3. Pour over chicken pieces. 
4. Seal bag; toss to coat.
5. Marinate in refrigerator 1 hour. 
6. Drain chicken; discard marinade.
7. Heat oil in wok or large nonstick skillet until hot.
8. Add onions; stir-fry 1 minute. 
9. Add chicken; stir-fry 2 minutes or until browned. 
10. Add mushrooms, pepper and water chestnuts; sit-fry 3 minutes or until vegetables are crisp-tender and chicken is no longer pink in center. 
11. Stir in hoisin sauce; cook and stir 1 minute or until heated through.
    Serve chicken and vegetables over rice. 
12. Top each serving evenly with cashews and serve immediately.
    

Recipe Notes

Makes 4 servings

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