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Recipe Ingredients:
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10
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ounces boneless chicken breasts, cut into 1x1/2 inch pieces
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1
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tablespoon cornstarch
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1
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tablespoon dry white wine
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1
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tablespoon reduced-sodium soy sauce
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1/2
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teaspoon garlic powder
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1
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teaspoon vegetable oil
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6
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green onions cut into 1-inch pieces
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2
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cups sliced mushrooms
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1
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red or green bell pepper, cut into strips
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1
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can (6 ounces) sliced water chestnuts, rinsed and drained
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2
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tablespoons hoisin sauce
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2
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cups hot cooked white rice
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1/4
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cup <a href="/nuts/cashews/roasted-no-salt.html">Roasted Cashews</a>
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Cooking Directions: |
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1.
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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.
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2.
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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.
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3.
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Serve chicken and vegetables over rice. Top servings evenly with <a href="/nuts/cashews/roasted-no-salt.html">Roasted Cashews</a>. Serve immediately.
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