Cashew Chicken

average rating

rate/review

prep time

15 min

total time

41 min

makes

4 servings, 1-1/4 cups (300 mL) each

photo by:

kraft

recipe by: kraft

What You Need

1 lb. (450 g) boneless skinless chicken breasts, 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 peppers, diced

1/4 cup Kraft Catalina Dressing

1/2 cup Back to Nature Sea Salt Roasted Jumbo Cashews

Make It

COMBINE chicken, cornstarch and soy sauce. Marinate in refrigerator 15 min.

HEAT 1-1/2 tsp. oil in nonstick 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.

kraft kitchens tips

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 chopped fresh broccoli for the green peppers.