Wednesday, March 23, 2011
What I made first was Cashew Chicken. We all love cashews and it sounded so good and it was!! True we sprinkled a few more cashews on cause again we love them so that will have tweaked the orignal Weight Watchers point value of 8pts per serving, but we loved it!! Serving is 1 c w/o the rice but still tasty!!
3 Tbsp reduced-sodium soy sauce, divided
1 Tbsp sherry or reduced-sodium chicken broth
3/4 tsp sesame oil, divided
1 lb boneless skinless chicken breasts, cut into 1-in pieces
1 Tbsp cornstarch
1/3 c reduced sodium chicken broth
1 Tbsp sugar
1 Tbsp rice vinegar
1 Tbsp hoisin sauce
1/2 tsp minced fresh gingerroot
1/4 tsp salt
2 tsp canola oil,divided
1 1/2 c fresh snow peas
2 med carrots, julienned
1 can ( 8 oz) sliced water chestnuts, drained
1/4 c unsalted cashews, toasted
Hot cooker rice, optional ( but oh so necessary!)
In a small bowl, combine cornstarch and broth until smooth. Stir in the sugar, vinegar, hoisin sauce, ginger, salt, and remaining soy sauce and sesame oil; set aside.
Drain chicken and discard marinade. In a large nonstick wok or skillet, stiry-fry chicken in 1 tsp oil until no longer pink. Remove and keep warm.
In the same pan, stir-fry peas and carrots in remaining oil until crisp-tender. Add water chestnuts.
Return chicken to the pan. Stir sauce mixture and stir into chicken mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Sprinkle with cashews. Serve with rice.
Really super tasty and perfect for that Chinese take-out craving!!!