SPICEY CASHEW CHICKEN
1/2 c. picante sauce
2 tbsp. soy sauce
2 tbsp. dry sherry
1 tbsp. Cornstarch
2 tsp. Sugar
2 tbsp. vegetable oil
2 whole chicken breasts split, boned, skinned & cut into 1/2" strips
6 green onions with tops, 1" pieces
1 lg. red or green pepper, 1/4" strips
1/2 c. salted cashews
Hot cooked rice (optional)
Combine picante sauce, soy sauce, sherry, cornstarch and sugar in
small bowl, stirring until well blended. Heat oil in wok or large
skillet over medium-high heat. Add chicken and cook, stirring
constantly until almost cooked through, about 2-3 minutes or until
vegetables are crisp-tender and chicken is cooked through. Add
cashews and picante sauce mixture; cook and stir about 1 minute or
until sauce thickens. Serve with rice, if desired and additional
picante sauce. Yield: 4 servings.