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    You are in: Home / Chinese / Chicken, Cashews and Red Pepper Stir-Fry Recipe
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    Chicken, Cashews and Red Pepper Stir-Fry

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    23 mins

    12 mins

    Manami's Note:

    This dish balances salty, sweet, tangy and spicy ingredients. It is truly wonderful! :) Recipe is from Barbara Lauterbach, Cooking Light Magazine, April 2009 edition. She suggests that it be served alongside a quick rice pilaf. Cook a 10 oz package frozen white rice (such as Birds Eye SteamFresh) according to package directions. We had rice already made since there is white rice always around!! Combine cooked rice, 2 Tablespoons drained chopped water chestnuts, 1/2 teaspoon crushed red pepper flakes, 1/4 teaspoon salt (or perhaps one of Mrs Dash's 13 choices) and 1/4 teaspoon freshly ground black pepper and a sprinkling of chopped green onions. Make sure you have it all chopped and ready so that cooking it will be a breeze. ;)

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Combine 1 teaspoon cornstarch, 1 tablespoon soy sauce, and dry sherry, rice vinegar, the sugar or Splenda, & 1/2 tablespoon garlic & red chile paste (or less if you choose) in a small bowl; stir with a whisk.
    2. 2
      Combine remaining 2 3/4 teaspoons cornstarch, remaining 1 tablespoon soy sauce, and chicken in a medium bowl; toss well to coat.
    3. 3
      Heat a large nonstick skillet over medium-high heat.
    4. 4
      Add cashews to pan; cook 3 minutes or until lightly toasted, stirring frequently.
    5. 5
      Remove from pan.
    6. 6
      Add oil to pan, swirling to coat. Add chicken mixture to pan; sauté 2 minutes or until lightly browned.
    7. 7
      Remove chicken from pan; place in a bowl.
    8. 8
      Add bell pepper to pan; sauté 2 minutes, stirring occasionally.
    9. 9
      Add garlic and ginger; cook 30 seconds.
    10. 10
      Add chicken and cornstarch mixture to pan; cook 1 minute or until sauce is slightly thick.
    11. 11
      Sprinkle with cashews and green onions.
    12. 12
      QUICK RICE PILAF:.
    13. 13
      Cook 1 (10-ounce) package frozen white rice (such as Birds Eye SteamFresh) according to package directions. Combine cooked rice, 2 tablespoons drained chopped water chestnuts, 1/2 teaspoon crushed red pepper, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper & a sprinkling of chopped green onions!

    Ratings & Reviews:

    • on March 28, 2014

      45

      This was made for an enjoyable dinner! I added some onion and shredded carrot and used the chili garlic sauce. Next time I would try the Tabasco to see if that gives a bit more of a spice kick. Thanks for sharing.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Chicken, Cashews and Red Pepper Stir-Fry

    Serving Size: 1 (230 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 330.2
     
    Calories from Fat 147
    44%
    Total Fat 16.3 g
    25%
    Saturated Fat 2.2 g
    11%
    Cholesterol 65.8 mg
    21%
    Sodium 394.5 mg
    16%
    Total Carbohydrate 14.1 g
    4%
    Dietary Fiber 2.2 g
    9%
    Sugars 5.1 g
    20%
    Protein 30.2 g
    60%

    The following items or measurements are not included:

    rice wine vinegar

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