Prep: 20 min. Cook: 15 min.
1/4 cup cold water
1/4 cup soy sauce
3 tablespoons sherry
1 tablespoon cornstarch
2 teaspoons sugar
3/4 teaspoon crushed red pepper flakes
1 small sweet red pepper
1 small green pepper
2 medium carrots
1 cup coarsely chopped cashews
2 tablespoons canola oil, divided
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
6 green onions, thinly sliced
1 teaspoon minced fresh gingerroot
4-1/2 cups hot cooked rice
Mix first 6 ingredients until smooth. Cut peppers and carrots into matchsticks.
In a large skillet, cook cashews over low heat until lightly browned, stirring occasionally, 1-2 minutes. Remove from pan.
In same skillet, heat 1 tablespoon oil over medium-high heat; stir-fry chicken until no longer pink, 5-7 minutes. Remove from pan.
In same skillet, heat remaining 1 tablespoon oil over medium-high heat; stir-fry peppers and carrots 4 minutes. Add green onions and ginger; cook and stir 1 minute.
Return chicken to skillet. Stir cornstarch mixture; add to pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in cashews. Serve with rice.
1 cup chicken mixture with 3/4 cup rice: 489 calories, 18g fat (3g saturated fat), 63mg cholesterol, 845mg sodium, 48g carbohydrate (5g sugars, 3g fiber), 32g protein.
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