Cashew Chicken by
1 lb. (450 g) boneless skinless chicken breasts, 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 peppers, finely chopped
1/4 cup Kraft Catalina Dressing
1/2 cup salted roasted cashews
lb. (450 g) boneless skinless chicken breasts, cut into bite-size pieces
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.