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1
Combine 1 teaspoon cornstarch, 1 tablespoon soy sauce, and dry sherry, rice vinegar, the sugar or Splenda, & 1/2 tablespoon garlic & red chile paste (or less if you choose) in a small bowl; stir with a whisk.
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2
Combine remaining 2 3/4 teaspoons cornstarch, remaining 1 tablespoon soy sauce, and chicken in a medium bowl; toss well to coat.
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3
Heat a large nonstick skillet over medium-high heat.
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4
Add cashews to pan; cook 3 minutes or until lightly toasted, stirring frequently.
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5
Remove from pan.
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6
Add oil to pan, swirling to coat. Add chicken mixture to pan; saute 2 minutes or until lightly browned.
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7
Remove chicken from pan; place in a bowl.
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8
Add bell pepper to pan; saute 2 minutes, stirring occasionally.
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9
Add garlic and ginger; cook 30 seconds.
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10
Add chicken and cornstarch mixture to pan; cook 1 minute or until sauce is slightly thick.
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11
Sprinkle with cashews and green onions.
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12
QUICK RICE PILAF:
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13
Cook 1 (10-ounce) package frozen white rice (such as Birds Eye SteamFresh) according to package directions. Combine cooked rice, 2 tablespoons drained chopped water chestnuts, 1/2 teaspoon crushed red pepper, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper & a sprinkling of chopped green onions!
