From Sandi's Recipe File - Chicken Cashew Nut Stir Fry

Presents

"Chicken Cashew Nut Stir Fry"

Recipe Source:
Fall/Winter 2007 Issue
Appeal

Serving Size: Makes 4 servings

Amount Ingredient

1/4 cup fish sauce

1/4 cup low sodium chicken broth

3 tablespoons Thai cooking sauce

4 cloves garlic, minced

3 tablespoons sesame oil

1 cup cashews, unsalted

2 whole boneless, skinless chicken breasts, cut into small cubes

1 each red green and yellow bell pepper, seeded, diced

2 red chilies, whole (or more for extra spicy)

15 fresh basil leaves

Preparation Instructions:

To make sauce: combine fish sauce, chicken broth, Thai cooking sauce and garlic and set aside. Heat sesame oil in wok or large stir fry pan. Add cashew nuts and stir fry for about 3 minutes until golden. Remove nuts from oil and set aside. Add chicken cubes to stir fry pan and cook for about 4 minutes until starting to brown and almost one. Add bell peppers and cook an additional 2 to 3 minutes. Add sauce and red chilies and cook to heat through. Just before removing from heat to serve, stir in fresh basil. Serve over warm rice.
Per serving: 462 calories; 34.5 g protein; 18.5 g carbohydrates; 2.7 g fibre; 28 g fat.

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