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Cashew Chicken

Cashew Chicken
Crunchy cashews, tender chicken, celery and mushrooms make a filling and easy to prepare stir fry. This is a big hit with my wife and me, says Richard W. Borchers of Wauwatosa, Wisconsin.
2 ServingsPrep: 25 min. Cook: 15 min.

Ingredients

  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon cornstarch
  • 1/4 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 2 celery ribs, sliced
  • 1 medium onion, halved and sliced
  • 5 teaspoons canola oil, divided
  • 2 boneless skinless chicken breast halves (4 ounces each)
  • 1/2 cup frozen peas
  • 1/2 cup chicken broth
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1/3 cup lightly salted cashews, toasted
  • 1 cup hot cooked rice

Directions

  • In a small bowl, combine the first five ingredients until smooth; set
  • aside.
  • In a large skillet, saute celery and onion in 2 teaspoons oil until
  • tender. Remove and keep warm.
  • In the same skillet over medium heat, cook chicken in remaining oil
  • for 5-6 minutes on each side or until chicken juices run clear. Stir
  • cornstarch mixture and add to the pan. Add the peas, broth,
  • mushrooms and celery mixture. Bring to a boil; cook and stir for 2
© Taste of Home 2013

2 of 2

Cashew Chicken (continued)

Directions (continued)

  • minutes or until thickened. Stir in cashews; serve with rice. Yield:
  • 2 servings.
Nutrition Facts: 1 chicken breast half with 1 cup vegetable mixture and 1/2 cup rice (prepared with reduced-sodium broth) equals 573 calories, 26 g fat (4 g saturated fat), 63 mg cholesterol, 1,425 mg sodium, 48 g carbohydrate, 6 g fiber, 36 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013