June 22, 2011

Chicken-Cashew Stir Fry

I always love a great Chinese dish that is easy to whip up. This is one I make often.

1 lb. boneless skinless chicken breast halves, cubed (1 inch)
1 tablespoon cornstarch
2 tablespoons vegetable oil
1 red bell pepper, coarsely chopped
5 garlic cloves, minced
1-1/2 tablespoons minced fresh ginger
2 tablespoons soy sauce (I use low sodium)
1 cup salted cashews, divided
5 green onions, thinly sliced diagonally

Toss chicken and cornstarch in medium bowl until well-blended. Heat a wok or large skillet over high heat until hot. Add oil; heat until hot. Stir-fry chicken 2 to 3 minutes or until lightly browned. Add bell pepper, garlic and ginger; stir-fry 30 to 60 seconds or until garlic is fragrant but not browned. Gradually stir soy sauce into chicken mixture; cook 1 minute or until chicken is no longer pink and sauce thickens. Stir in 1/2 cup of the cashews and green onions; sprinkle with remaining 1/2 cup cashews.

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