>From the Pillsbury website...
~~~~~
Asian Cashew Chicken
Prep Time:
30 Min
Total Time:
Makes:
4 servings
INGREDIENTS
1 1/3 cups uncooked regular long-grain white rice
2 2/3 cups water
10 frozen fully cooked breaded chicken breast strips, each cut diagonally into
thirds
1/4 cup cashew pieces
2 teaspoons oil
1 (9-oz.) pkg. Green Giant® Frozen Sugar Snap Peas
1 (8-oz.) can whole water chestnuts, drained, quartered
1 (8-oz.) can sliced bamboo shoots, drained
1 cup chicken broth
2 tablespoons teriyaki sauce
2 tablespoons hoisin sauce
1 tablespoon 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 minutes or until crisp and thoroughly
heated, adding cashews to cookie sheet during last 3 minutes of baking time.
Heat oil in large skillet over medium-high heat until hot. Add sugar snap
peas; cook and stir 3 minutes 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.
~~~~~~~~~~
~~~***Rhonda G in Missouri***~ ~~
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