CASHEW CHICKEN FOR FOUR

Cashew Chicken for Four image

Says Linda Avila of Toone, Tennessee: "Whenever my friends and I get together for a potluck, they always ask me to bring this dish. The recipe came from my brother; it has a distinct Chinese flavor from all the spices."

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 17

Ingredients

3 tablespoons reduced-sodium soy sauce, divided
1 tablespoon sherry or reduced-sodium chicken broth
3/4 teaspoon sesame oil, divided
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 tablespoon cornstarch
1/3 cup reduced-sodium chicken broth
1 tablespoon sugar
1 tablespoon rice vinegar
1 tablespoon hoisin sauce
1/2 teaspoon minced fresh gingerroot
1/4 teaspoon salt
2 teaspoons canola oil, divided
1-1/2 cups fresh snow peas
2 medium carrots, julienned
1 can (8 ounces) sliced water chestnuts, drained
1/4 cup unsalted cashews, toasted
Hot cooked rice, optional

Steps:

In a large resealable plastic bag, combine 2 tablespoons soy sauce, sherry or broth and 1/2 teaspoon sesame oil; add the chicken. Seal bag and turn to coat. Refrigerate for 30 minutes. , In a small bowl, combine cornstarch and broth until smooth. Stir in the sugar, vinegar, hoisin sauce, ginger, salt, and remaining soy sauce and sesame oil; set aside. , Drain chicken and discard marinade. In a large nonstick wok or skillet, stir-fry chicken in 1 teaspoon oil until no longer pink. Remove and keep warm. , In the same pan, stir-fry peas and carrots in remaining oil until crisp-tender. Add water chestnuts. , Return chicken to the pan. Stir sauce mixture and stir into chicken mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Sprinkle with cashews. Serve with rice if desired.

Nutrition Facts : Calories 301 calories, Fat 10g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 590mg sodium, Carbohydrate 25g carbohydrate (9g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges