Cashew Chicken Recipe

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Submitted by: Tony from St. Paul

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 <a href="/nuts/cashews/roasted-no-salt.html">Roasted Cashews</a>
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 <a href="/nuts/cashews/roasted-no-salt.html">Roasted Cashews</a>. Serve immediately.

Roasted Cashews (Unsalted)
Our unsalted roasted cashews are jumbo in size and roasted in-house at peak freshness to lock in that ultimate sweet flavor that everyone loves.

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