Cashew Chicken
10 ounces boneless skinless chicken breasts, cut into 1 and half inch pieces
1 tablespoon cornstarch
1 tablespoon dry white wine
1 tablespoon reduced sodium soy sauce
1/2 teaspoon garlic powder
1 teaspoon vegetable oil
6 green onions, cut into 1-inch pieces
2 cups sliced mushrooms
1 red or green bell pepper, thinly sliced
1 can (6 ounces) sliced water chestnuts, rinsed and drained
2 tablespoons hoisin sauce (optional)
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 nonstick 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
CAL-274, CARB-34, PRO-18, FAT-7
Exchanges: 1 1/2 starch, 2 lean meat, 1 1/2 vegetable, 1/2 fat
