Thursday, June 26, 2008

Asian Chicken with Cashews

Prep: 10 minutes Total: 20 minutes

Serves 4.
2 tablespoons soy sauce
1 lime juiced
1 teaspoon cornstarch or arrowroot
Ground pepper
1 tablespoon coconut or olive oil
1 red bell pepper, cut into thin strips
1 bunch scallions, cut into 2-inch lengths 3 garlic cloves, thinly sliced
1/2 teaspon ginger powder
4 boneless, skinless chicken breast halves, cut into thin strips
1/3 cup roasted cashews

Heat large skillet on med-high heat and add oil. Cook chicken until browned. Remove and keep warm. Add peppers to skillet and cook 3 minutes. Add scallions and garlic to skillet, cook an additional 2 minutes. Meanwhile, in a small bowl stir together soy sauce, lime juice, ginger powder and cornstarch; season with pepper. Add chicken back to pan. Add sauce to pan and stir. Cook until sauce is thickened, about 4-5 minutes. Scatter with cashews and serve immediately.

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