I have made this Cooking Light recipe many times — always with great results. It is a tasty, dependable stir-fry and quick to put together. As always, when putting together a stir-fry, be sure to do all of the prep work first! I usually serve this with brown rice and some fruit.
Chicken, Cashew & Red Pepper Stir-fry
Prep time: 15-20 minutes
Total: 25-30 minutes
3-3/4 teaspoons cornstarch, divided
2 tablespoons low-sodium soy sauce, divided
2 teaspoons dry sherry
1 teaspoon rice wine vinegar (I use seasoned rice vinegar)
3/4 teaspoon sugar
1/2 teaspoon hot pepper sauce (I use Tabasco)
1 lb. boneless chicken breast, cut into smaller strips
1/2 cup coarsely chopped cashews
2 tablespoons canola oil
2 cups julienne-cut red bell pepper
1 teaspoon minced garlic
1/2 teaspoon minced peeled fresh ginger
3 tablespoons thinly sliced green onions
1. Combine 1 teaspoon cornstarch, 1 tablespoon soy sauce, sherry, rice vinegar, sugar and hot sauce 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. 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; saute 2 minutes or until lightly browned (I find 3 minutes usually works better for me). Remove chicken from pan; place in bowl.
5. Add bell pepper to pan; saute 2 minutes, stirring occasionally. Add garlic and ginger; cook 30 seconds. Return chicken and cornstarch mixture (from step #1) to pan; cook 1 minute or until sauce is slightly thick. Sprinkle with cashews and green onions.