Cashew Chicken

I think I've mentioned my love of Chinese food before.  I LOVE IT!  Today, I made this good old Rachael Ray classic for a friend.  I hadn't made it in a long time and I forgot how cotton pickin' good it is!  It is so easy, quick and delicious!  Enjoy!

Cashew Chicken (adapted from Rachael Ray)

1 1/2 lb. boneless, skinless chicken breasts, cut into strips
2 T. sesame oil, divided
2 cloves garlic, minced
2 T. rice wine vinegar
1/2 t. (or more if you like it spicy) crushed red pepper
1/2 t. black pepper
1/2 t. salt
2 large carrots, peeled and sliced into 1/4" slices
1 red bell pepper, seeded and sliced
1 can (about 7 oz.) sliced water chestnuts, drained
3 T. hoisin sauce
2 handfuls whole cashews (about 2/3 c.)
3 green onions, thinly sliced

Combine the chicken with 1 T. of the sesame oil, garlic, vinegar, crushed red pepper, black pepper and salt.  Set aside to marinate while you prep your veggies.  Heat remaining 1 T. sesame oil in a large skillet over high heat.  Add the carrots and saute for 2 or 3 minutes.  Add the coated chicken and cook another 3 or 4 minutes.  Add the bell pepper and water chestnuts and cook another 3 or 4 minutes until chicken is cooked through.  Add the hoisin sauce and toss to coat evenly.  Add the cashews and green onions and toss to combine.  Serve over brown, basmati or jasmine rice.

To prep this ahead just make according to the directions above and store in the fridge until ready to serve.  Heat individual servings in the microwave or the entire thing in a skillet (add a little water to loosen it up if necessary.)

4 servings (485 calories each) according to my calculator on loseit.com