COOKING LIGHT Complete Meals in Minutes by The Editors of Cooking Light

Author:The Editors of Cooking Light
Language: eng
Format: epub
Tags: CKB070000;CKB000000
Publisher: Liberty Street
Published: 2016-07-14T16:00:00+00:00

Chicken, Cashew, and Red Pepper Stir-Fry

This dish balances salty, sweet, tangy, and spicy ingredients. Spoon it alongside a quick rice pilaf.

3¾ teaspoons cornstarch, divided

2 tablespoons low-sodium soy sauce, divided

2 teaspoons dry sherry

1 teaspoon rice wine vinegar

¾ teaspoon sugar

½ teaspoon hot pepper sauce (such as Tabasco)

1 pound chicken breast tenders, cut lengthwise into thin strips

½ cup coarsely chopped unsalted cashews

2 tablespoons canola oil

2 cups julienne-cut red bell pepper (about 1 large)

1 teaspoon minced garlic

½ teaspoon minced peeled fresh ginger

3 tablespoons thinly sliced green onions

1. Combine 1 teaspoon cornstarch, 1 tablespoon soy sauce, and next 4 ingredients in a small bowl; stir with a whisk.

2. Combine remaining 2¾ teaspoons cornstarch, remaining 1 tablespoon soy sauce, and chicken in a medium bowl; toss well to coat.

3. Heat a large nonstick skillet over medium-high heat. Add cashews to pan; cook 3 minutes or until lightly toasted, stirring frequently. Remove from pan.

4. Add oil to pan, swirling to coat. Add chicken mixture to pan; sauté 2 minutes or until lightly browned. Remove chicken from pan; place in a bowl. Add bell pepper to pan; sauté 2 minutes, stirring occasionally. Add garlic and ginger, and cook 30 seconds. Add chicken and cornstarch mixture to pan; cook 1 minute or until sauce is slightly thick. Sprinkle with cashews and green onions. Yield: 4 servings (serving size: 1 cup).

CALORIES 324; FAT 16.6g (sat 2.5g, mono 9.2g, poly 3.8g); PROTEIN 30g; CARB 13.5g; FIBER 2g; CHOL 66mg; IRON 2.4mg; SODIUM 350mg; CALC 33mg

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.