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.
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