| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Canadian |
Chicken, Stir fry |
2 |
Servings |
INGREDIENTS
| 3/4 |
lb |
Boneless skinless chicken breast; cut into 1/2-inch cubes |
| 1/2 |
c |
Toasted unsalted cashews |
| 1 |
sm |
Green pepper; diced |
| 1 |
cn |
(small) water chestnuts; sliced |
| 1 |
ts |
Soy sauce |
| 1 |
ts |
Cornstarch |
| 1 |
tb |
Water |
| 1/4 |
c |
Hoisin sauce |
| 1 |
tb |
Dry sherry or rice wine |
| 2 |
tb |
Water |
| 2 |
tb |
Soy sauce |
| 2 |
ts |
Cornstarch |
INSTRUCTIONS
MARINADE
SAUCE
In bowl, combine marinade ingredients, add chicken, stir and set aside for
30 minutes. Mix together sauce ingredients. Spray wok with nonstick cooking
spray and place over medium-high heat. Add chicken and stir to separate the
meat. When cooked, remove to dish. Clean wok and spray nonstick cooking
spray to coat. Heat and add green pepper and water chestnuts. Stir- -fry;
if ingredients appear dry, sprinkle with 1 tablespoon water. Add sauce and
return chicken. Stir-fry until everything is thoroughly mixed. Sprinkle
with cashews just before serving. Serve over steamed rice.
Originally posted to rec.food.recipes by Robin Cowdrey
<robinc@cronus.oanet.com> on 9 Nov 1997 10:27:24 -0700
Recipe by: Canadian Living Magazine
Posted to recipelu-digest Volume 01 Number 297 by RecipeLu
<recipelu@geocities.com> on Nov 24, 1997
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