Cashew Chicken

We seem to be on an Asian food kick these days!

Cashew Chicken
2 boneless, skinless chicken breasts, cut into 1-inch pieces
1 tablespoon cornstarch
1 tablespoon dry white wine
1 tablespoon soy sauce (plus a little more)
1/2 teaspoon garlic powder
vegetable oil
4 oz. sliced mushrooms
1 red bell pepper, cut into small pieces
2 tablespoons hoisin sauce
1/4 cup toasted cashews
hot cooked brown rice

Place chicken in large ziplock bag. Blend cornstarch, wine, soy sauce, and garlic powder in small bowl until smooth. Pour over chicken. Seal bag; turn to coat. Marinate in the fridge for 1 hour. Heat oil in large skillet over high heat until very hot. Brown chicken in oil until brown and cooked through. Remove from skillet and keep warm. Add mushrooms and bell peppers to skillet and season with a few splashed of soy sauce. Cook until crisp-tender. Add chicken back to pan and stir in hoisin sauce. Heat through (it won't take long) and then stir in cashews. Serve over brown rice.

* Next time I make this, I'm going to add a little honey to the sauce because I like my Asian food to be a little on the sweet side.

Family Rating:
Brad: ****
Jordan: ***
Eli: *****
Phoebe: ****
Overall Family Rating: 16/20