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Chicken with Cashews

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

4 ServingsPrep/Total Time: 30 min.

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.

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Chicken with Cashews (continued)

Nutrition 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.

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.