Cashew Chicken Recipe

1  tablespoon		cornstarch
1  teaspoon		garlic chili sauce
2  tablespoons		reduced-sodium soy sauce
2  tablespoons		water
16  ounces		boneless skinless chicken, diced into 1/2 inch cubes
1  cup		matchstick carrots (or 2 large carrots, julienned)
3/4  cup		hot chili pepper, diced
3		garlic cloves,s sliced
4  ounces		cup sliced mushrooms
4		green onions,s sliced
1  cup		bean sprouts
1/4  cup		lightly salted cashews, chopped

Tip: For nutritional information on all the ingredients in Cashew Chicken Recipe just click on each ingredient name. Then adjust the serving size for any Cashew Chicken Recipe ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

In a small bowl, stir together the first 4 ingredients for the sauce and set aside.

Place a large skillet over medium heat and coat with cooking spray. When the pan is hot, add the chicken and cook until no longer pink.

Transfer the chicken to a covered dish.

Return the skillet to the heat and coat with cooking spray. Add the carrots, peppers, and garlic and cook for four minutes, until the vegetables start to soften. Add the mushrooms, green onions, and sprouts and cook another four minutes.

Pour in the sauce and the chicken, and cook until the sauce has thickened, about two minutes. Sprinkle with the cashews.

Serve immediately over 1/2 cup brown rice or chow mein crispy noodles (not included in the nutrition info).

4 servings: 1 cup chicken and vegetables and 1/2 cup rice