Rating: 4.5 stars
76 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 14
  • 4 star values: 15
  • 5 star values: 46

This chicken stir-fry dish balances salty, sweet, tangy, and spicy ingredients. Spoon it alongside a quick rice pilaf for the perfect meal.

Barbara Lauterbach
Recipe by Cooking Light April 2009

Gallery

Read the full recipe after the video.

Recipe Summary

prep:
30 mins
total:
30 mins
Yield:
4 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine 1 teaspoon cornstarch, 1 tablespoon soy sauce, and next 4 ingredients (through hot pepper sauce) in a small bowl; stir with a whisk.

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  • Combine remaining 2 3/4 teaspoons cornstarch, remaining 1 tablespoon soy sauce, and chicken in a medium bowl; toss well to coat.

  • Heat a large nonstick skillet over medium-high heat. Add cashews to pan; cook 3 minutes or until lightly toasted, stirring frequently. Remove from pan.

  • Add oil to pan, swirling to coat. Add chicken mixture to pan; sauté 2 minutes or until lightly browned. Remove chicken from pan; place in a bowl. Add bell pepper to pan; sauté 2 minutes, stirring occasionally. Add garlic and ginger; cook 30 seconds. Add chicken and cornstarch mixture to pan; cook 1 minute or until sauce is slightly thick. Sprinkle with cashews and green onions.

  • Quick rice pilaf: Cook 1 (10-ounce) package frozen white rice (such as Birds Eye SteamFresh) according to package directions. Combine cooked rice, 2 tablespoons drained chopped water chestnuts, 1/2 teaspoon crushed red pepper, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.

Nutrition Facts

324 calories; fat 16.6g; saturated fat 2.5g; mono fat 9.2g; poly fat 3.8g; protein 30g; carbohydrates 13.5g; fiber 2g; cholesterol 66mg; iron 2.4mg; sodium 350mg; calcium 33mg.
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