Cashew Chicken

10 ounces boneless skinless chicken breasts, cut into 1 x 1/2-inch pieces
1 tablespoon cornstarch 1 tablespoon dry white wine 1 tablespoon reduced
sodium soy sauce 1/2 teaspoon garlic powder 1 teaspoon vegetable oil 6
green onions, cut into 1-inch pieces 2 cups sliced mushrooms 1 red or
green bell pepper, thinly sliced 1 can (6 ounces) sliced water chestnuts,
rinsed and drained 2 tablespoons hoisin sauce (optional) 2 cups hot,
cooked white rice 1/4 cup roasted cashews


Place chicken in large resealable plastic food storage bag. Combine
cornstarch, wine, soy sauce and garlic powder in small bowl; whisk until
well blended. Pour over chicken pieces. Seal bag; toss to coat. Marinate
in refrigerator 1 hour. Drain chicken; discard marinade.

Heat oil in wok or large nonstick skillet until hot. Add onions; stir-fry
1 minute. Add chicken; stir-fry 2 minutes or until browned. Add mushrooms,
pepper and water chestnuts; stir-fry 3 minutes or until vegetables are
crisp-tender and chicken is no longer pink in center. Stir in hoisin
sauce; cook an stir 1 minute or until heated through.

Serve chicken and vegetables over rice. Top each serving evenly with
cashews. Serve immediately.
Makes 4 servings
CAL-274, CARB-34, PRO-18, FAT-7
Food exchanges per serving: 1 1/2 starch, 2 lean meat, 1 1/2 vegetable,
1/2 fat






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