Chicken, Cashew, and Red Pepper Stir-Fry

Ingredients

• 2 cups julienne-cut bell pepper red ( 1 large)
• 2 tablespoons canola oil 
• 0.5 cup cashew pieces unsalted coarsely chopped
• 1 pound chicken breast tenders cut lengthwise into thin strips
• 3.8 teaspoons cornstarch divided
• 2 teaspoons cooking sherry dry
• 0.5 teaspoon ginger fresh minced peeled
• 1 teaspoon garlic minced
• 3 tablespoons green onions thinly sliced
• 2 tablespoons soya sauce low-sodium divided
• 0.5 teaspoon pepper sauce hot (such as Tabasco)
• 1 teaspoon rice wine vinegar 
• 0.8 teaspoon sugar 

Equipment

• bowl
• frying pan
• whisk

Directions

1. Combine 1 teaspoon cornstarch, 1 tablespoon soy sauce, and next 4 ingredients (through hot pepper sauce) in a small bowl; stir with a whisk.
2. Combine remaining 2 3/4 teaspoons cornstarch, remaining 1 tablespoon soy sauce, and chicken in a medium bowl; toss well to coat.
3. Heat a large nonstick skillet over medium-high heat.
4. Add cashews to pan; cook 3 minutes or until lightly toasted, stirring frequently.
5. Remove from pan.
6. Add oil to pan, swirling to coat.
7. Add chicken mixture to pan; saut 2 minutes or until lightly browned.
8. Remove chicken from pan; place in a bowl.
9. Add bell pepper to pan; saut 2 minutes, stirring occasionally.
10. Add garlic and ginger; cook 30 seconds.
11. Add chicken and cornstarch mixture to pan; cook 1 minute or until sauce is slightly thick.
12. Sprinkle with cashews and green onions.
13. Quick rice pilaf: Cook 1 (10-ounce) package frozen white rice (such as Birds Eye Steam
14. Fresh) according to package directions.
15. Combine cooked rice, 2 tablespoons drained chopped water chestnuts, 1/2 teaspoon crushed red pepper, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.