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. Combine remaining 2 3/4 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. 4. Add cashews to pan; cook 3 minutes or until lightly toasted, stirring frequently. 5. Remove from pan. 6. Add oil to pan, swirling to coat. Add chicken mixture to pan; sauté 2 minutes or until lightly browned. 7. Remove chicken from pan; place in a bowl. 8. Add bell pepper to pan; sauté 2 minutes, stirring occasionally. 9. Add garlic and ginger; cook 30 seconds. 10. Add chicken and cornstarch mixture to pan; cook 1 minute or until sauce is slightly thick. 11. Sprinkle with cashews and green onions. 12. QUICK RICE PILAF: 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! ---------------------------------------------------------------------------
Nutrition
Ingredients
