Nutritional Information Calories: 324 Fat: 16.6g Protein: 30g Cholesterol 66mg Carbohydrates: 13.5g Sodium: 350mg Calcium: 33mg Iron: 2.4mg Fiber 2g Servings Serves 4, serving size is 1 cup chicken stir fry Time To Cook Under 35 minutes complete. Chicken, Cashew And Red Pepper Stir-Fry Goes great with a simple rice pilaf! Ingredients 3 3/4 teaspoons cornstarch, divided 2 tablespoons low-sodium soy sauce, divided 2 teaspoons dry sherry 1 teaspoon rice wine vinegar 3/4 teaspoon sugar 1/2 teaspoon hot pepper Tobasco sauce 1 pound chicken breast tenders, cut lengthwise into thin strips 1/2 cup coarsely chopped unsalted cashews 2 tablespoons canola oil 2 cups julienne-cut red bell pepper, abouot 1 large pepper 1 teaspoon minced garlic 1/2 teaspoon minced peeled fresh ginger 3 tablespoons thinly sliced green onions Directions: Combine 1 teaspoon cornstarch, 1 tablespoon soy sauce, and next 4 ingredients (through hot pepper sauce) in a small bowl; stir with a whisk. Combine remaining 2 3/4 teaspoons cornstarch, remaining 1 tablespoon soy sauce, and chicken in a medium bowl; toss well to coat. Heat a large nonstick skillet over medium-high heat. Add cashews to pan; cook 3 minutes or until lightly toasted, stirring frequently. Remove from pan. Add oil to pan, swirling to coat. Add chicken mixture to pan; sauté 2 minutes or until lightly browned. Remove chicken from pan; place in a bowl. Add bell pepper to pan; sauté 2 minutes, stirring occasionally. Add garlic and ginger; cook 30 seconds. Add chicken and cornstarch mixture to pan; cook 1 minute or until sauce is slightly thick. Sprinkle with cashews and green onions.   © 2003 Roberts Food Center. Designed and Hosted by The Computer Company, Inc.