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TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

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

Nutritional Facts

1 each: 527 calories, 31g fat (6g saturated fat), 84mg cholesterol, 1590mg sodium, 21g carbohydrate (9g sugars, 3g fiber), 41g protein

Directions

  1. In a small bowl, combine the first six ingredients; set aside.
  2. 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.
  3. 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.
Originally published as Chicken with Cashews in Country Woman Christmas Annual 2008, p55

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.


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