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If jalapenos don't agree with you, try using mild green chilis. If you want to avoid the heat entirely, try just tossing in some finely diced green pepper for color, texture, and flavor.
If you can't find stir fry sauce in your grocery store, try blending 1/4 cup warm water with enough cornstarch to make a thin paste. Blend in 1/4 tsp garlic powder and 1/4 tsp ground ginger. Use immediately.
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| Cashew Chicken |
Ingredients
(4 servings - 295 calories per serving)
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| 1 tbsp |
vegetable oil |
| 1 |
jalapeno pepper (finely chopped) |
| 4 |
skinless, boneless chicken breast halves |
| 1 pkg (16 oz) |
stir fry vegetables |
| 1/3 cup |
stir fry sauce with garlic and ginger |
| 1/4 cup |
cashew halves |
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- Heat wok or large skillet over high heat.
- Add oil.
- Rotate pan to coat bottom and sides.
- Add chicken and jalapenos.
- Stir fry 8 minutes on each side.
- Remove chicken.
- Cut chicken into diagonal slices about 1-inch thick and set aside.
- Add vegetables and cashews to wok or skillet.
- Stir fry 2 minutes.
- Stir in sauce.
- Stir fry 1 minute.
- Return chicken to pan.
- Stir fry 1 minute.
- Serve while hot.
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