Sichuan Cashew Chicken

 

4

boneless, skinless chicken breast halves (about 1 1/4 pounds)

1

tablespoon chili or vegetable oil

1

bag (1 pound) frozen broccoli, carrots and water chestnuts (or other combination)

1/3

cup stir-fry sauce

Hot cooked noodles or rice, if desired

1/4

cup cashew halves, if desired

• 1 Remove fat from chicken. Heat oil in 12-inch skillet over medium-high heat. Cook chicken in oil 15 to 20 minutes, turning once, until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet; keep warm.
• 2 Add vegetables to skillet; stir-fry about 2 minutes or until crisp-tender. Stir in stir- fry sauce; cook and stir about 30 seconds or until heated through.
• 3 Cut chicken into 1-inch diagonal slices. Serve chicken with vegetables and noodles. Sprinkle with cashews.