Chicken& Cashews
Yield
4 servingsPrep
10 minCook
25 minReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
chicken breasts
boneless |
|
| ¼ | teaspoon |
cornstarch
|
|
| 1 | tablespoon |
sherry
dry |
|
| 1 | each |
eggs
|
|
| 2 | cups |
vegetable oil
|
|
| 1 | cup |
cashew nuts
|
*
|
| 1 | cup |
water chestnuts
sliced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
chicken breasts
boneless |
|
| 1.3 | ml |
cornstarch
|
|
| 15 | ml |
sherry
dry |
|
| 1 | each |
eggs
|
|
| 473 | ml |
vegetable oil
|
|
| 237 | ml |
cashew nuts
|
*
|
| 237 | ml |
water chestnuts
sliced |
*
|
Directions
Marinate chicken breasts 30 min. in salt, pepper, cornstarch, sherry and egg.
Heat wok hot andamp; dry. Add oil. When it's just beginning to smoke, add chicken, green pepper andamp; water chestnuts, stirring 1 to 2 min.
Drain through colander or sieve, reserving 2 to 3 tablespoons oil. Return the reserved oil to wok.
Cook 1 to 2 min. or until thickened slightly.
Add nuts, chicken and vegetables, stirring everything together until well coated with sauce.
