INGREDIENTS
10
ounces boneless skinless chicken breasts, cut into 1X1/2-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, cut into strips
1
can (6 ounces) sliced water chestnuts, rinsed and drained
2
tablespoons hoisin sauce (optional)
2
cups hot cooked white rice
1/4
cup cashews, toasted
PREPARATION:
- Place chicken in large resealable food storage bag. Blend cornstarch, wine, soy sauce and garlic powder in small bowl until smooth. Pour over chicken pieces. Seal bag; turn to coat. Marinate in refrigerator 1 hour. Drain chicken; discard marinade.
- Heat oil in wok or large nonstick skillet over medium-high heat until hot. Add onions; stir-fry 1 minute. Add chicken; stir-fry 2 minutes or until browned. Add mushrooms, bell pepper and water chestnuts; stir-fry 3 minutes or until vegetables are crisp-tender and chicken is cooked through. Stir in hoisin sauce; cook and stir 1 minute or until heated through.
- Serve chicken and vegetables over rice. Top servings evenly with cashews. Serve immediately.
This recipe appears in:
Chinese
NUTRITIONAL INFORMATION:
Serving Size:
1 cup chicken and stir-fry mixture with 1/2 cup rice and 1 tablespoon cashews
Sodium
83 mg
Protein
18 g
Fiber
3 g
Carbohydrate
34 g
Cholesterol
36 mg
Saturated Fat
1 g
Total Fat
7 g
Calories from Fat
23 %
Calories
274
DIETARY EXCHANGE:
Starch
1-1/2
Fat
1/2
Meat
2
Vegetable
1-1/2
