Garlic Chicken Stir-Fry with Cashews

Makes 4 servings

Allison

A low fat Asian dinner that’s easy to make and delicious to eat!

ingredients

12 ounces skinless, boneless chicken breast halves
1 cup water
3 tablespoons reduced sodium soy sauce
2 tablespoons dry white wine
1 tablespoon cornstarch
2 tablespoons cooking oil
10 green onions, bias-sliced into 1 inch pieces
1 cup thinly sliced fresh mushrooms
12 cloves garlic, peeled and finely chopped, or 2 tablespoons bottled minced garlic
1/2 cup sliced water chestnuts
1 cup cashews
Hot cooked white rice (optional)

1
1. Cut chicken into 1/2 inch pieces. Place chicken in a plastic bag set in a shallow bowl.
2
2. For marinade, combine water, soy sauce, and white wine; pour marinade over chicken in bag. Marinate in the refrigerator for 30 minutes. Drain chicken, reserving the marinade. Stir in cornstarch into the reserved marinade; set aside.
3
3. Pour oil into a wok or large skillet. (If necessary, add more oil during cooking.) Heat over medium-high heat. Add green onions, mushrooms, and garlic to wok; cook and stir for 1 to 2 minutes or until tender. Remove vegetables from wok. Add chicken to wok; cook and stir for 2-3 minutes or until no longer pink. Push chicken to center of wok. Stir marinade mixture; add to center of wok. Cook and stir until thickened and bubbly.
4
4. Return cooked vegetables to wok; add water chestnuts and cashews. Cook and stir about 1 minute more or until heated through. If desired, serve with hot cooked rice.