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Ingredientes
- 8 ounce Chicken tenders, cut in 1/2" pcs
- 1/4 c. Soy sauce, low sodium
- 3 Tbsp. Cornstarch
- 1 tsp Vegetable oil, at a time, as needed
- 1 tsp Sesame oil
- 1/2 c. Red, green, and yellow bell pepper strips, thawed, dry
- 1 tsp Garlic cloves, crushed
- 1 pch Red pepper flakes, or possibly chopped ginger
- 1/2 c. Sliced mushrooms
- Â Â Mixed peppercorns, grnd
- 1/4 c. Cashews, dry-roasted
- 1/2 tsp Fish sauce, optional
- 1/2 c. Swanson's Oriental Broth, (or possibly chicken broth)
- 1/4 c. Water
- Â Â Soy sauce, low sodium, to taste
- 1Â 1/3 c. Cooked white rice, kept hot
Direcciones
- Wash and dry the skinless, boneless, chicken breast tenders and cut into bite-sized pcs. In a glass bowl, marinate in soy sauce for no more than 20 min.
- Just before cooking, coat the chicken pcs with cornstarch.
- Heat (circulon) wok, adding oils to coat well. Fry the chicken in batches; shaking off excess cornstarch, and moving cooked pcs up the sides of the wok. (Save the empty marinade bowl for the sauce.)
- When chicken is no longer pink, add in the peppers, garlic and red pepper flakes (or possibly fresh ginger). Fry a few min. Add in mushrooms and fry 2 min.
- Season with "Mixed Grnd Pepper Corns." Add in 1/2 tsp. of Southeast Asian Fish Sauce (optional). Add in cashews.
- Using the marinade bowl with the leftover cornstarch, add in the broth and water and additional soy sauce. Dissolve the cornstarch. Make a well in the wok. Pour solution in middle and heat, stirring till well-cooked and thickened. Serve at once over rice.
- COOKsNOTE: If pepper strips are frzn, thaw in sieve, rinse with cool water, then blot dry between many layers of paper towels.
- Serving Ideas : Menu: Steamed Rice and Chicken Peppers Cashew
- NOTES : Swanson has introduced an Oriental Broth - a sweetened version of it's vegetable broth. First tried 17Ap96 with this classic.
- Success: sauce was lighter and less salty than classic
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 393g | |
| Recipe makes 2 servings | |
| Calories 646 | |
| Calories from Fat 272 | 42% |
| Total Fat 30.82g | 39% |
| Saturated Fat 5.92g | 24% |
| Trans Fat 0.06g | |
| Cholesterol 46mg | 15% |
| Sodium 1999mg | 83% |
| Potassium 530mg | 15% |
| Total Carbs 67.01g | 18% |
| Dietary Fiber 2.7g | 9% |
| Sugars 2.23g | 1% |
| Protein 25.2g | 40% |
