Dinner

Chicken, Cashew and Red Pepper Stir-Fry is for Dinner.

Chicken, Cashew and Red Pepper Stir-Fry takes several minutes to prepare.

Chicken, Cashew and Red Pepper Stir-Fry takes several minutes to cook.

Chicken, Cashew and Red Pepper Stir-Fry makes 4 servings.

The ingredients for Chicken, Cashew and Red Pepper Stir-Fry are:

3 3/4 tsp cornstarch, divided
2 Tbsp low-sodium soy sauce, divided
2 tsp dry sherry
1 tsp rice wine vinegar
3/4 tsp sugar
1/2 tsp hot pepper sauce (Tabasco)
1 lb chicken breast - cut into thin strips, lenghwise
1/2 cup coursely chopped cashews
2 tsp olive oil
2 cups julienne-cut red bedd pepper (about 1 large)
1 tsp minced garlic
1/2 tsp minced fresh ginger
3 tbsp thinly sliced green onions

Here is how you make Chicken, Cashew and Red Pepper Stir-Fry:

Combine 1 tsp cornstarch, 1 tbsp soy sauce, sherry, vinegar, sugar and hot sauce in small bowl; whisk till blended.Combine remaining constarch, soy sauce and chicken in a bowl, toss well to coat.Heat wok or large nonstick skillet over med.-high heat. Add oil and swirl to coat pan. Add chicken to pan and saute about 2 minutes until lightly browned. Remove chicken from pan. Add bell pepper, saute 2 minutes; add garlic and ginger; cook 30 seconds. Add chicken and cornstarch mixture to pan and cook 1 minute until sauce is slightly thick. Sprinkle green onions and cashews over and stir.Yields 4 1-cup servings.Serve with brown rice.Number of Servings: 4Recipe submitted by SparkPeople user SUSANLBCONE.

The nutritional information for Chicken, Cashew and Red Pepper Stir-Fry is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 322.8

• Total Fat: 16.3 g
• Cholesterol: 65.7 mg
• Sodium: 493.5 mg
• Total Carbs: 13.8 g
• Dietary Fiber: 1.9 g
• Protein: 30.1 g