Spicy Cashew Ginger Chicken

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  • Makes: 4 servings
  • Serving Size: 1/2 cup chicken mixture and 1 cup rice
  • Start to Finish: 30 mins

Spicy Cashew Ginger Chicken

Directions

  1. In a medium bowl sprinkle frozen chicken with cornstarch; toss to coat. Heat a wok or large nonstick skillet over medium heat. Add 2 tablespoons of the oil and the garlic; cook and stir for 1 minute. Add green onion pieces; cook and stir for 2 to 3 minutes or until garlic is fragrant.
  2. Add chicken to wok. Cook and stir over medium-high heat for 3 to 4 minutes or until chicken is no longer pink, adding the remaining oil as needed. Transfer chicken to a paper towel-lined plate.
  3. For sauce, in a small bowl combine broth, soy sauce, vinegar, chili sauce, sugar, ginger, and hoisin sauce; add to wok. Cook and stir for 1 to 2 minutes or until thickened.
  4. Return chicken to wok, stirring to coat with sauce. Heat through. Serve chicken mixture over rice and sprinkle with cashews and sliced green onions.

From the Test Kitchen

*

To freeze, spread chicken slices in a single layer on a waxed paper-lined baking sheet. Freeze about 1 hour or until firm. Transfer to a freezer bag or container; seal and freeze for up to 1 month.

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Nutrition Facts (Spicy Cashew Ginger Chicken)

  • Per serving:
  • 501 kcal ,
  • 14 g fat
  • (2 g sat. fat ,
  • 4 g polyunsaturated fat ,
  • 6 g monounsaturated fat ),
  • 73 mg chol. ,
  • 647 mg sodium ,
  • 60 g carb. ,
  • 2 g fiber ,
  • 7 g sugar ,
  • 31 g pro.
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