Cashew Chicken Recipe

Ingredients

• 3 tablespoons reduced-sodium soy sauce, divided
• 1 tablespoon sherry or reduced-sodium chicken broth
• 3/4 teaspoon sesame oil, divided
• 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
• 1 tablespoon cornstarch
• 1/3 cup reduced-sodium chicken broth
• 1 tablespoon sugar
• 1 tablespoon rice vinegar
• 1 tablespoon hoisin sauce
• 1/2 teaspoon minced fresh gingerroot
• 1/4 teaspoon salt
• 2 teaspoons canola oil, divided
• 1-1/2 cups fresh snow peas
• 2 medium carrots, julienned
• 1 can (8 ounces) sliced water chestnuts, drained
• 1/4 cup unsalted cashews, toasted
• Hot cooked rice, optional

Directions

• In a large resealable plastic bag, combine 2 tablespoons soy sauce, sherry or broth and 1/2 teaspoon sesame oil; add the chicken. Seal bag and turn to coat. Refrigerate for 30 minutes.
• In a small bowl, combine cornstarch and broth until smooth. Stir in the sugar, vinegar, hoisin sauce, ginger, salt, and remaining soy sauce and sesame oil; set aside.
• Drain chicken and discard marinade. In a large nonstick wok or skillet, stir-fry chicken in 1 teaspoon oil until no longer pink. Remove and keep warm.
• In the same pan, stir-fry peas and carrots in remaining oil until crisp-tender. Add water chestnuts.
• Return chicken to the pan. Stir sauce mixture and stir into chicken mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Sprinkle with cashews. Serve with rice if desired. Yield: 4 servings.

Cashew Chicken published in Healthy Cooking April/May 2008, p23