Skip takeout with this Quick Cashew Chicken recipe! You'll love the sweet and tangy cooked peppers and chicken breast in this Quick Cashew Chicken.
What You Need
Original recipe yields 4 servings
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 Tbsp. cornstarch
1 Tbsp. lite soy sauce
1 Tbsp. oil, divided
2 cloves garlic, minced
2 tsp. minced gingerroot
2 green pepper s, chopped
1/4 cup KRAFT Classic CATALINA Dressing
1/2 cup PLANTERS Cashews
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Let's Make It
Toss chicken with cornstarch and soy sauce. Refrigerate 15 min.
Heat 1-1/2 tsp. oil in wok or large skillet on high heat. Add garlic and ginger; stir-fry 1 min. Add chicken; stir-fry 4 to 5 min. or until lightly browned. Remove from wok.
Add peppers and remaining oil to wok; stir-fry on medium-high heat 2 min. Add chicken; stir-fry 2 min. or until done. Stir in dressing. Spoon onto platter; top with nuts.
Adding cornstarch or potato starch to the marinade before stir-frying is a common Chinese cooking technique. The starch binds together with the liquid ingredients in the marinade and seals them to the meat, poultry or seafood being marinated. This technique is particularly important in quick cooking stir-fry dishes as it helps add more flavor to the food.
Serve with hot cooked rice.
Substitute 4 cups small broccoli florets for the green peppers.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 16g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, 1-1/4 cups each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.