| 2 Tbsp Hoisin
Sauce (optional) 1 can (6 oz) sliced water chestnuts, rinsed and drained 10 oz boneless skinless chicken breasts, cut into 1 x 1/2-inch pieces 1/2 tsp garlic powder 1 Tbsp cornstarch 1 Tbsp dry white wine |
1 Tbsp
reduced sodium soy sauce 1 tsp vegetable oil 6 green onions, cut into 1-inch pieces 2 cups sliced mushrooms 1 red or green bell pepper, thinly sliced 2 cups hot, cooked white rice 1/4 cup roasted cashews |
| Place chicken in large
resealable plastic food storage bag. Combine cornstarch, wine, soy sauce, and garlic
powder in small bowl; whisk until well blended. Pour over chicken pieces. Seal
bag; toss to coat. Marinate in refrigerator 1 hour. Drain chicken; discard
marinade. Heat oil in wok or large non-stick skillet until hot. Add onions; stir-fry 1 minute. Add chicken; stir-fry 2 minutes or until browned. Add mushrooms, pepper, and water chestnuts; stir-fry 3 minutes or until vegetables are crisp-tender and chicken is no longer pink in center. Stir in hoisin sauce; cook and stir 1 minute or until heated through. Serve chicken and vegetables over rice. Top each serving evenly with cashews. Serve immediately. Makes 4 servings.
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