Here is a great new recipe which we had for dinner tonight. It was very good!
2 tablespoons cornstarch
1 tablespoon brown sugar
1-1/4 cups chicken broth
2 tablespoons soy sauce
1-1/2 pounds boneless skinless chicken breasts, cubed
3 tablespoons vegetable oil, divided
1/2 pound sliced fresh mushrooms
1 large green pepper, julienned
4 green onions (I cut them with my kitchen shears about 1/2-1 inch long)
1/12 teaspoons grated fresh gingerroot
1 or 2 cloves minced garlic
1 can (8 ounces)sliced water chestnuts, drained
3/4 cup salted cashews
Hot cooked rice
in a small bowl, combine the cornstarch, brown sugar, broth and soy sauce until smooth; set aside. In a large skillet or wok, stir-fry chicken in 2 tablespoons oil until no longer pink. Remove chicken and keep warm. (For a lower fat version, instead of using oil, I sprayed my pan with Pam. Then when the chicken was done, I removed it and used the remainder of the chicken broth to stir-fry my vegetables.)
In the same skillet, stir-fry the mushrooms, green pepper, onions and ginger in remaining oil until green pepper is crisp-tender, about 5 minutes. Stir in the chicken, water chestnuts, garlic and cashews; heat through.
Stir broth mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with rice. Yield 4-6 servings.
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