Chicken & Red PepperStir Fry
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 peanuts 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.
Per Serving (1 cup): 233 Calories; 8g Fat (32.3% calories from fat); 1g Saturated Fat; 30g Protein; 9g Carbohydrate; 2g Dietary Fiber; 66mg Cholesterol; 392mg Sodium. Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 1 Vegetable; 1 Fat; 0 Other Carbohydrates.
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