How to make it

  • 1)Place chicken in a large resealable plastic food storage bag. Blend cornstarch, wine, soy sauce and garlic powder in small bowl. Pour over chicken pieces. Seal bag; turn to coat. Marinate in refrigerator 1 hour. Drain chicken; discard marinade.
  • 2)Heat oil in wok or large non-stick skillet over medium-high heat until hot. Add onions; stir-fry 1 minute. Add chicken; stir-fry 2 minutes or until browned. Add mushrooms, pepper and water chestnuts;stir-fry 3 minutes or until vegetables are crisp-tender and chicken is no longer pink in center. Stir in hoisin sauce, if desired; cook and stir 1 minute or until heated through.
  • 3)Serve chicken and vegetables over rice. Top servings evenly with cashews. Serve immediately.
  • Calories per serving : 274

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