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Asian Cashew Chicken
1 1/3 cup 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 cashews pieces 2 teaspoons oil 1 (9 ounce) package Green Giant Frozen Sugar Snap Peas 1 (8 ounce) can whole water chestnuts, drained, quartered 1 cup chicken broth 2 tablespoons teriyaki sauce 2 tablespoons hoisin sauce 1 tablespoon cornstarch Cook rice in water as directed on package.
Meanwhile, heat oven to 400ºF.
Place chicken in single layer on ungreased
cookie sheet. Bake at 400ºF 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. 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.
Makes 4 servings.
LR FROM NOTTINGHAM
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