Asian Cashew Chicken
- 1 1/3 c uncooked regular long-grain white rice
- 2 2/3 c water
- 10 frozen fully cooked breaded chicken breast strips, each cut diagonally into thirds
- 1/4 c cashew pieces
- 2 tsp oil
- 1 (9-oz.) pkg. frozen sugar snap peas
- 1 (8-oz.) can whole water chestnuts, drained, quartered
- 1 (8-oz.) can sliced bamboo shoots, drained
- 1 c chicken broth
- 2 tblsp teriyaki sauce
- 2 tblsp hoisin sauce
- 1 tblsp cornstarch
Directions:
Cook rice in water as directed on package.
Meanwhile, heat oven to 400°F.
Place chicken in single layer on ungreased cookie sheet. Bake at 400°F. for 10 to 15 mins or until crisp and thoroughly heated, adding cashews to cookie sheet during last 3 mins of baking time.
Heat oil in large skillet over medium-high heat until hot. Add sugar snap peas; cook and stir 3 mins or until crisp-tender. Stir in water chestnuts and bamboo shoots.
In small bowl, combine broth, teriyaki sauce, hoisin sauce and cornstarch; blend well. Add to vegetables; cook until mixture boils and thickens, stirring occasionally. Fold in cooked chicken; sprinkle with cashews.
Serve over rice.
4 servings