Szechwan Chicken & Cashews

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	Szechwan Chicken & Cashews

Serves: 4

Prep Time: Ready in 45 minutes
Carbohydrate Count: 13g per serving

   MARINADE:
   1 tablespoon soy sauce
   1 tablespoon Chinese rice cooking wine
   CHICKEN:
   2 tablespoons soy sauce
   4 boneless skinless chicken breast halves, cubed
   1 tablespoon cornstarch
   2 teaspoons splenda
   1 teaspoon white vinegar
   1/4 cup vegetable oil
   1/2 teaspoon red pepper flakes, crushed
   2 green onions, sliced
   1 tablespoon minced ginger
   2 ounces cashew nuts, unsalted

1. Marinate chicken in 1 tablespoon soy sauce and rice wine for 30 minutes.

2. Combine 2 tablespoons soy sauce, cornstarch, Splenda and vinegar and set aside. Heat oil in wok or skillet. Add red pepper to taste and cook until black. Add chicken and stir fry for 2 minutes. Remove chicken. Add green onions and ginger and stir fry for 1 minute.

3. Return chicken to wok. Cook 2 minutes. Stirring constantly, add soy sauce mixture and any remaining chicken marinade. Add cashews.

Szechwan Chicken & Cashews is from the Cook'n Low Carb collection. Click here to get this CD or better yet...download the recipes right now!

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