Chicken, Cashews And Red Pepper Stir-Fry - cooking recipe

Ingredients

3 3/4 teaspoons cornstarch, divided
2 tablespoons low sodium soy sauce, divided
2 teaspoons dry sherry
1 teaspoon rice wine vinegar
3/4 teaspoon sugar or 3/4 teaspoon Splenda sugar substitute
1/2 teaspoon hot pepper sauce (such as Tabasco) or 1/2 teaspoon garlic and red chile paste
1 lb chicken breast tenders, cut lengthwise into thin strips
1/2 cup coarsely chopped unsalted cashews
2 tablespoons canola oil
2 cups julienne-cut red bell peppers (about 1 large)
1 teaspoon minced garlic (if you have it, use bottled minced garlic, watch it, if you used the garlic chile paste)
1/2 teaspoon minced peeled fresh ginger
3 tablespoons thinly sliced green onions

Preparation

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.
Combine remaining 2 3/4 teaspoons cornstarch, remaining 1 tablespoon soy sauce, and chicken in a medium bowl; toss well to coat.
Heat a large nonstick skillet over medium-high heat.
Add cashews to pan; cook 3 minutes or until lightly toasted, stirring frequently.
Remove from pan.
Add oil to pan, swirling to coat. Add chicken mixture to pan; saute 2 minutes or until lightly browned.
Remove chicken from pan; place in a bowl.
Add bell pepper to pan; saute 2 minutes, stirring occasionally.
Add garlic and ginger; cook 30 seconds.
Add chicken and cornstarch mixture to pan; cook 1 minute or until sauce is slightly thick.
Sprinkle with cashews and green onions.
QUICK RICE PILAF:
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!