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Nut Recipes |
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CASHEW CHICKEN STIRFRY Serves 3 to 4
(about 1 1/3 lbs.) skinless chicken breasts 4 T low sodium soy sauce 2 T sherry 3 T cornstarch (divided) 2 t sugar 2 T white wine vinegar 2 t sesame oil 1/3 cup water ˝ t red pepper flakes cooking spray 6 scallions, sliced 4 bell peppers, multicolored, chopped ˝ cup FLANIGAN FARMS CASHEWS, toasted
Cut chicken into 1" cubes. In a small bowl, toss chicken with 1T soy sauce, 1 T sherry, and 1 T cornstarch.
In a separate bowl, combine the sugar, vinegar, sesame oil, water, 3 T soy sauce, 1 T sherry and 2 T 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. |
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Recipe uses CASHEWS |
