Chicken with Cashews Recipe

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My mom loves Chinese food. This easy recipe will help satisfy her desire when carry-out is not available.—Rick Shaw, Gainesville, Georgia

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Chicken with Cashews Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

20 10 30

Ingredients

4 teaspoons cornstarch
2 teaspoons sugar
1/2 cup cold water
1/3 cup soy sauce
2 teaspoons minced fresh gingerroot
1 teaspoon crushed red pepper flakes
1-1/3 pounds boneless skinless chicken breasts, cut into 1-inch strips
2 tablespoons canola oil
2 celery ribs, chopped
2 medium carrots, chopped
1 medium onion, chopped
1 cup whole salted cashews
Hot cooked rice, optional

Directions

In a small bowl, combine the first six ingredients; set aside.
In a large skillet or wok, stir-fry chicken in oil until no longer pink. Remove and keep warm. In the same pan, stir-fry the celery, carrots and onion until crisp-tender.
Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and cashews; heat through. Serve with rice if desired. Yield: 4 servings.

Nutritional Facts 1 cup (calculated without rice) equals 527 calories, 31 g fat (6 g saturated fat), 84 mg cholesterol, 1,590 mg sodium, 21 g carbohydrate, 3 g fiber, 41 g protein.

Originally published as Chicken with Cashews in Country Woman Christmas Annual 2008, p55