Serves: 4
Total Calories: 370
1. Marinate chicken in 1 tablespoon soy sauce and rice wine for 30 minutes.
2. Combine 2 tablespoons soy sauce, cornstarch, Splenda and vinegar and set aside. Heat oil in wok or skillet. Add red pepper to taste and cook until black. Add chicken and stir fry for 2 minutes. Remove chicken. Add green onions and ginger and stir fry for 1 minute.
3. Return chicken to wok. Cook 2 minutes. Stirring constantly, add soy sauce mixture and any remaining chicken marinade. Add cashews.
This Szechwan Chicken & Cashews recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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