Cashew Chicken

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  • 4
  • Average
  • 25 mins
  • 15 mins
  • Average budget

Ingredients

  • 1 lb. (450 g) boneless skinless chicken breast s, cut into bite-size pieces
  • 1 Tbsp. cornstarch
  • 1 Tbsp. reduced-sodium soy sauce
  • 1 Tbsp. oil , divided
  • 2 cloves garlic , minced
  • 2 tsp. minced gingerroot
  • 2 green pepper s, finely chopped
  • 1/4 cup Kraft Catalina Dressing
  • 1/2 cup salted roasted cashew s

Preparation

Step 1

Combine chicken, cornstarch and soy sauce. Refrigerate 15 min. to marinate.


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 remaining oil and peppers 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.

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FOOD FACTS
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 flavour to the food.

SERVING SUGGESTION
Serve with hot cooked rice.

SUBSTITUTE
Substitute 4 cups small broccoli florets for the green peppers.

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