Home > Recipes > Cashews >   Cashew Chicken Stir Fry
	Serves 3 to 4 (about 1 ⅓ lbs.) skinless chicken breasts 4 tbsp low sodium soy sauce 2 tbsp sherry 3 tbsp cornstarch (divided) 2 tbsp sugar 2 tbsp white wine vinegar 2 tbsp sesame oil ⅓ cup water ½ tbsp red pepper flakes Cooking spray 6 scallions, sliced 4 bell peppers, multicolored, chopped ½ cup Flanigan Farms Cashews, toasted Cut chicken into 1" cubes. In a small bowl, toss chicken with 1 tbsp soy sauce, 1 tbsp sherry, and 1 tbsp cornstarch. In a separate bowl, combine the sugar, vinegar, sesame oil, water, 3 tbsp soy sauce, 1 tbsp sherry and 2 tbsp cornstarch. Heat a pan or wok on high. Coat with non-stick cooking spray and cook chicken (with its marinade) and the red pepper flakes for about 2 minutes. Add vegetables and cook an additional 2 minutes, stirring constantly. Add the sauce and cashews and stir to thicken. Remove from heat and serve. Serve with steamed rice. Ingredients: Cashews     Case Price: $30.90

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