Cashew Chicken

Course : Chicken
Serves: 4
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2 1/2 tablespoons watkins ginger garlic liquid spice blend -- divided
1 tablespoon watkins spicy garlic soy sauce
12 ounces skinless boneless chicken breast -- cut into 1/8 inch strips
3 cups broccoli florets
1 cup snow pea pods -- cut in half
1 1/2 cups water
2 tablespoons cornstarch
1/4 cup watkins chicken noodle soup base
1 cup sliced radishes
1/2 cup lightly salted cashews
4 cups hot cooked rice -- try watkins harvest treasures

Preparation / Directions:

Combine 1 tablespoon ginger garlic liquid spice with spicy garlic soy sauce; mix well. Add chicken strips; stir to caot well. Heat remaining 1 1/2 tablespoons ginger garlic liquid spice in 10 inch non stick skillet over high heat. Stir fry broccoli 1 minute. Add snow peas; stir fry 3 minutes or until vegetables are crisp tender. Remove to plate. In same skillet, stir fry chicken until lightly browned. Combine water, cornstarch and chicken noodle soup base; mix well. Stir into browned chickne; reduce heat to low. Cover and simmer 5 minutes or until noodles are tender, stirring occasionally. Return cooked vegetables to skillet; add radishes and cashews. Cook just until heated through.Serve over hot cooked rice. Makes 4 servings.


Nutritional Information:

370 Calories (kcal); 2g Total Fat; (4% calories from fat); 26g Protein; 59g Carbohydrate; 49mg Cholesterol; 84mg Sodium

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