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Five-Spice Chicken and Cashew Stir-Fry

Five-Spice Chicken and Cashew Stir-Fry

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Servings: Serves 4

Prep Time: 22 minutes

Cook Time: 14 minutes

Ingredients: Add ingredients to List

This variation includes the distinctive taste of five-spice powder, a blend of cloves, fennel, cinnamon, anise, and Szechuan peppercorns.
1 tablespoon Canola oil
1 1/2 lb Stir-Fry chicken
1/4 teaspoon Salt
1/8 teaspoon Black pepper, freshly ground
5 oz Chopped onion
4 teaspoon Minced garlic
1 tablespoon Minced fresh ginger
1 each Red bell pepper, chopped
1 1/2 cup Pea Pods, snow, fresh, whole
6 tablespoon Low sodium soy sauce
1 cup Canned chicken broth, low sod
3 tablespoon Sherry
1 tablespoon Cornstarch
1 1/2 teaspoon Sugar
3/4 teaspoon Chinese five spice, powder
1/8 teaspoon Crushed red pepper
1/2 cup chopped dry roasted cashews
17 1/2 oz White rice

directions:

1. Heat oil in a large nonstick skillet or wok over medium-high heat. Season chicken with salt and pepper and add to skillet. Stir-fry chicken until its browned on all sides and just cooked through, about 6 minutes. Transfer to a plate and cover to keep warm.
2. Add onion, garlic, and ginger to skillet and stir for 2 to 3 minutes, until softened.
3. Add bell pepper and snow pea pods to skillet and stir for 2 to 3 minutes more, until vegetables are crisp-tender.
4. In a small bowl, whisk together soy sauce, broth, sherry, cornstarch, sugar, five-spice powder, and crushed red pepper. Add this mixture to skillet, reduce heat, and simmer, stirring frequently, until sauce has thickened, 2 minutes.
5. Return chicken to skillet, along with any juices that have accumulated on plate, and stir to mix. Stir in cashews.
6. Cook rice in microwave according to instructions on package.
7. Serve stir-fry over prepared rice and sprinkle with scallions, if desired.
Notes: This recipe recommends 1/4 tsp. salt, but you can salt to taste. You can find packages of precut onions available in the Produce department. Make sure the rice you use is microwavable. You can use 2 (8.8-oz.) packages. Use thinly sliced scallions for an optional garnish.
Source: Hannaford fresh Magazine, March - April 2009

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Quantity Ingredients coupon
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1 tablespoon Canola oil  
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1 1/2 lb Stir-Fry chicken  
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1/4 teaspoon Salt  
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1/8 teaspoon Black pepper, freshly ground  
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5 oz Chopped onion  
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4 teaspoon Minced garlic  
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1 tablespoon Minced fresh ginger  
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1 each Red bell pepper, chopped  
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1 1/2 cup Pea Pods, snow, fresh, whole  
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6 tablespoon Low sodium soy sauce  
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1 cup Canned chicken broth, low sod  
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3 tablespoon Sherry  
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1 tablespoon Cornstarch  
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1 1/2 teaspoon Sugar  
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3/4 teaspoon Chinese five spice, powder  
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1/8 teaspoon Crushed red pepper  
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1/2 cup chopped dry roasted cashews  
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17 1/2 oz White rice  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 603 kcal (30%)
Calories from Fat 216
Total Fat 24 g (37%)
Saturated Fat 15 g (75%)
Cholesterol 0 n/a
Sodium 1536 mg (64%)
Total Carbohydrates 114 g (38%)
Dietary Fiber 15 g (60%)
Protein 26 g (43%)
Vitamins
Vitamin A 1017 IU (3%)
Vitamin C 54 mg (60%)
Minerals
Calcium 60 mg (5%)
Iron 21 mg (117%)
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