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Asian Cashew Chicken




Source of Recipe


pillsbury.com


List of Ingredients




1 1/3 cups uncooked regular long-grain white rice
2 2/3 cups water
10 frozen fully cooked breaded chicken breast strips, each cut diagonally into thirds
1/4 cup cashew pieces
2 teaspoons oil
1 (9-oz.) pkg. Green Giant® Frozen Sugar Snap Peas
1 (8-oz.) can whole water chestnuts, drained, quartered
1 (8-oz.) can sliced bamboo shoots, drained
1 cup chicken broth
2 tablespoons teriyaki sauce
2 tablespoons hoisin sauce
1 tablespoon cornstarch


Recipe



1. Cook rice in water as directed on package.

2. Meanwhile, heat oven to 400°F. Place chicken in single layer on ungreased cookie sheet. Bake at 400°F. for 10 to 15 minutes or until crisp and thoroughly heated, adding cashews to cookie sheet during last 3 minutes of baking time.

3. Heat oil in large skillet over medium-high heat until hot. Add sugar snap peas; cook and stir 3 minutes or until crisp-tender. Stir in water chestnuts and bamboo shoots.

4. In small bowl, combine broth, teriyaki sauce, hoisin sauce and cornstarch; blend well. Add to vegetables; cook until mixture boils and thickens, stirring occasionally. Fold in cooked chicken; sprinkle with cashews. Serve over rice.