- 1 lb. (450 g) boneless skinless chicken breast s, cut into bite-size pieces
- 1 Tbsp. cornstarch
- 1 Tbsp. reduced-sodium soy sauce
- 1 Tbsp. oil , divided
- 2 cloves garlic , minced
- 2 tsp. minced gingerroot
- 2 green pepper s, finely chopped
- 1/4 cup Kraft Catalina Dressing
- 1/2 cup salted roasted cashew s
Level of difficulty Average
Preparation time 25mins
Cooking time 15mins
Cost Average budget
Combine chicken, cornstarch and soy sauce. Refrigerate 15 min. to marinate.
Heat 1-1/2 tsp. oil in wok or large skillet on high heat. Add garlic and ginger; stir-fry 1 min. Add chicken; stir-fry 4 to 5 min. or until lightly browned. Remove from wok.
Add remaining oil and peppers to wok; stir-fry on medium-high heat 2 min. Add chicken; stir-fry 2 min. or until done. Stir in dressing. Spoon onto platter; top with nuts.
Adding cornstarch or potato starch to the marinade before stir-frying is a common Chinese cooking technique. The starch binds together with the liquid ingredients in the marinade and seals them to the meat, poultry or seafood being marinated. This technique is particularly important in quick cooking stir-fry dishes as it helps add more flavour to the food.
Serve with hot cooked rice.
Substitute 4 cups small broccoli florets for the green peppers.
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