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“This is from my Rachael Ray 30 Minute Meal cookbook. Simple, quick and it tastes great too. Serve on top of Jasmine rice.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a bowl combine diced chicken breast with 1 tablespoon seasme oil, garlic, rice wine, red pepper and black pepper.
  2. Set it aside for a bit.
  3. Meanwhile, heat remaining tablespoon of sesame oil in wok or large nonstick skillet over high heat until it smokes just a little bit.
  4. Add carrot and stir fry for 2 or 3 minutes.
  5. Add the coated chicken and cook for another 3 or 4 minutes, until cooked and no longer pink.
  6. Add the bell pepper and chestnuts and heat for 1 to 2 mintues.
  7. Add hoisin and toss to coat evenly.
  8. Put chicken on plate (over rice if you'd like) and top with cashews and green onions.
  9. Enjoy!

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